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1
Place the pork butt on a rimmed sheet tray.
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2
Whisk together the brown sugar, dry mustard, salt, paprika, chili powder, garlic powder, black pepper, cayenne and celery seed together in a small bowl to blend.
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3
Rub the mixture all over the pork butt.
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4
Cover with plastic wrap and let marinate for at least 1 hour at room temperature or up to overnight in the fridge.
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5
Let come to room temperature for 1 hour before smoking.
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6
Fill a small aluminum tray with the drained wood chips.
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7
Place the tray under the far left grill grates.
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8
Heat your grill to medium-high heat and heat for 20 minutes.
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9
The chips should start to ignite and smoke.
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10
Turn the far right burner off after 20 minutes.
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11
Place the pork fat-side up on the far right on the grill grates over the unlit burner.
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12
Cover the grill and cook until tender and a fork can easily twist in the meat with no resistance, about 7 1/2 hours, maintaining a temperature of 275 to 300 degrees F. The internal temperature should reach 190 degrees F. You will need to add a handful of chips to the tray every few hours.
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13
Remove the pork from the grill to a baking sheet and let rest for 30 minutes.
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14
Shred with forks and season the meat lightly with salt.
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15
Serve on soft white buns and topped with Sweet and Tangy Vinegar Slaw.
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16
Whisk together the apple cider vinegar, canola oil, mayonnaise, mustard, sugar and celery seeds in a large bowl.
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17
Add the carrots, cabbage and shallots and toss all together.
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18
Top with salt and pepper.
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19
Cover with plastic wrap and refrigerate for at least 1 hour so the cabbage softens and the flavors all marry together.
