Smoked pork butt

The same rub family as the turkey with brown sugar in front, a mustard binder, and an apple cider spray bottle that lives in the fridge. Two stalls, one wrap, and an hour of patience at the end.

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. The mustard is a binder; you will not taste it.

Fill a spray bottle with apple cider and leave it in the fridge until it is needed.

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 the internal temperature reaches 190 to 195°F. Up to 205°F is fine if it is not probing tender yet.

Rest

Take it off and let it cool, still wrapped. An oven that is off, or a cooler, holds it best. Shred after an hour, not before.

More recipes