Recipe: Pulled Pork

Ingredients

• 1 pork butt
• Steve's basic BBQ rub (recipe below, in case Steve ever disappears from the internet)
• Yellow mustard

Steve's rub

• 3/4 cup paprika
• 1/2 cup sugar
• 1/2 cup salt
• 1/4 cup ground black pepper
• 2 tbsp thyme
• 2 tbsp dry mustard
• 1 tbsp cumin
• 1 tbsp cayenne pepper
• 1 tbsp sage

Mix it all together. That's it. I keep a mason jar full of the stuff with a shaker lid to make it easier to dispense.

Instructions

1. Preheat the smoker to 225°F
2. Pat the pork butt dry with paper towels
3. Rub mustard all over it
4. Generously cover with the spice rub
5. Place pork fat-side-down on the smoker
6. Smoke for 8-10 hours (I usually go from about 10pm to whenever I get up in the morning). By then the pork will have reached ~165°F internal temp where it stalls.
7. Remove pork butt from the smoker and wrap securely in aluminum foil. (I usually do about 2-3 layers. You really want to make sure the juices stay in the wrapping so you have them later)
8. Put back on the smoker until it reaches internal temp of ~205°F. This usually takes about 4-6 hours. If it seems to stall around 200, you can bump the heat to 250°F to boost it over the hump, or just be patient.
   1. I try to remember to put it on fat-side-up now that it's got the foil protecting it from direct heat. Sometimes I forget which way is up, and that's okay.
9. Remove from smoker and put in a cooler (still wrapped in foil), with a towel on top to keep the pork nice and toasty while it rests. Leave it for at least an hour, but 3-4 hours is fine, too.
10. Pull it out of the cooler and shred it. I do this on a cookie sheet to help keep the drippings in. If it's nice and soft, a potato masher will do the trick.

That's about it.