Smoked Pork Butt on the Grill

1. 1

   Special equipment: Soaked hickory wood chips (optional)

2. 2

   For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper.

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   Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.

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   For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water.

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   Cover and store in the refrigerator until ready to use.

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   Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium.

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   For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill.

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   Set up a drip pan on the other side to avoid flare-ups.

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   (Be sure to consult the grill manufacturer's guide for best results.)

10. 10

    Lightly oil the grill grates.

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    Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes.

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    Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more.

13. 13

    Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes.

14. 14

    Use 2 forks to shred the meat and transfer to a bowl.

15. 15

    Add drippings and any leftover mop sauce to the pulled meat to moisten further.

16. 16

    Serve the pulled meat on the buns.

* Per serving · 4 servings · Values may vary.