-
1
1. Rinse the pork butt, but do not trim any fat. Generously apply the dry rub to the meat. Wrap tightly in plastic wrap and refrigerate for 4 to 6 hours. Unwrap the pork and let sit at room temperature for up to 1 hour.
-
2
2. Prepare smoker (see Page 20) and heat to 250 degrees. Place pork butt on the smoker, fat side up and close the lid. Smoke for 6 hours, or until the internal temperature reaches 175 degrees.
-
3
3. Turn the butt fat-side down. Smoke for 2 more hours or until the internal temperature registers 195 degrees. (Total smoking time is about 8 hours.) If the pork is not done after 2 hours, wrap tightly in foil until it reaches 195 degrees. It is helpful at this stage to monitor the internal temperature with a probe thermometer.
-
4
4. Meanwhile, in a small saucepan over medium heat, cook the barbecue sauce.
-
5
5. Remove pork from smoker and place in a pan fat-side up. Pour the barbecue sauce mixture over the pork, tent with foil, and let it rest for 1 hour.
-
6
6. Pull pork into large, thumb-size chunks, mixing the meat with the accumulated juices in the pan. Serve hot or refrigerate, wrapped, for up to 3 days.
