Smoked pork butt

Same rub family as the turkey, with brown sugar up front. Mustard binder, apple cider spray, wrap at 165, pull at 190.

Smoker

Binder: Yellow mustard
Spray: Apple cider, hourly
Wrap at: 165–170°F
Pull at: 190–195°F

The rub

¼ cup brown sugar
¼ cup sea salt
¼ cup paprika
2 heaping tablespoons onion powder
2 heaping tablespoons garlic powder
2 heaping tablespoons black pepper
2 heaping tablespoons lemon pepper
1 heaping tablespoon seasoned salt
1 heaping tablespoon celery salt
1 heaping tablespoon cayenne pepper
1 heaping teaspoon cumin
1 tablespoon red pepper flakes

Mix it all together. Rub the butt down in mustard first, then the rub, liberally. You won’t taste the mustard.

Put apple cider in a spray bottle and leave it in the fridge.

Smoke

Smoke for two hours with the lid closed.
After that, open once an hour and spray liberally with the cider.
Keep going until the internal temperature reads 165 to 170°F.
Pull it, wrap it tightly in aluminum foil, and put it back on.
Smoke until it reaches 190 to 195°F. Up to 205°F is fine if it isn’t probing tender yet.

Rest

Take it off and let it cool, still wrapped. An oven that’s off or a cooler works best. Shred after an hour.

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