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1
Combine all of the rub ingredients in a large mixing bowl and mix well with a whisk or stand mixer.
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2
Trim the pork of any loose fat and season all sides with a fairly heavy coat of the rub (about 2/3 cup).
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3
Make sure that you season all of the exterior parts of the pork, including any portions between the muscles that you can get to.
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4
Put the pork in a lipped pan with the fat cap down, cover with plastic wrap, and refrigerate 12-36 hours (the longer the better).
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5
About six hours before you want to serve if, fire up your grill/cooker for indirect cooking at 325 degrees F grate temperature using the smoke wood of your choice.
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6
I use Kingsford Original (blue bag) with four small chunks of hickory and two small chunks of cherry.
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Note: Youll need enough coals for a five-hour cook, or be prepared to add coals as needed.
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8
If youre using a gas grill, make a few smoker pouches.
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9
To do this, youll wrap some of the smoking wood in a foil packet and poke a few holes in the packet.
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Youll set the packet on top of the heating element.
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11
See the related blog link for a photo tutorial.
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While your coals are starting, uncover the butt and hit all sides with another light coat of rub (about two tablespoons).
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When your coals are ready, spray the grate with oil and put the butt on the cooker with the fat cap down.
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14
Cover and let it cook for 3 hours at an average grate temperature of 325-350 F.
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15
At the three hour mark (mine was 165 degrees F internal temperature at that point), remove the pork from the fire.
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16
Wrap the pork, fat-side up, in a triple layer of heavy-duty foil, adding the ginger ale into the foil packet.
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You want to wrap it as tightly as you can without the risk of piercing the foil.
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Put it back on the cooker and cook indirect for another two hours.
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19
The finished temperature should be about 203 degrees F in the thickest part of the butt.
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20
If its below 195 degrees F, continue cooking, checking the internal temperature about every 15 minutes.
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Note: Once its wrapped you can finish the cook in a 325 degrees F oven.
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22
Yes, its sort of like cheating, but nobody will know.
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23
If youre pressed for time, just increase the oven heat to 350 degrees F.
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24
Remove the butt from the cooker, open the foil and let it rest for at least 15 minutes.
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25
Pull the pork with a large fork in each hand (or by hand wearing gloves), discarding any noticeable pieces of fat.
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26
I season the pulled meat with a little bit of the rub and I add some of the wrapping liquid (skimmed of fat) to keep it moist.
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27
Serve the pulled pork on a bun topped with BBQ sauce and some of your favorite slaw.
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Enjoy, then enjoy some more!
