Ingredients
Method
- Pat the pork butt completely dry with paper towels. Coat every surface generously with yellow mustard, which acts as a binder for the rub and adds a subtle tang to the bark.
- Cover the entire pork butt with the Lanyap BBQ Rub, pressing it firmly into all sides and crevices. Don't be conservative. A thick, well-pressed rub is what builds the bark.
- Preheat your Pit Boss smoker to 225°F. Place the pork butt fat-side up on the grates. Smoke low and slow for approximately 1 1/2 hours per pound, or until the internal temperature reaches 195 to 203°F. If spritzing, do so every 1 to 2 hours with apple juice or apple cider vinegar starting after the first 3 hours.
- Once the pork reaches temperature and probes like butter with no resistance, remove from the smoker. Wrap tightly in foil or butcher paper and let it rest in a cooler or warm oven for at least 30 to 60 minutes before pulling.
- Shred with two forks or meat claws. Serve immediately in your preferred format.
Notes
The mustard binder is not optional in spirit. It holds the rub in place during the long smoke and contributes to the formation of the bark.
Fat-side up allows the fat cap to render slowly and baste the meat beneath it throughout the entire cook.
The probe test is more reliable than temperature alone. The pork should slide off the thermometer probe with zero resistance when it's truly ready.
Don't skip the rest. Resting for a full hour after the smoke is what allows the juices to redistribute throughout the meat before pulling.
Fat-side up allows the fat cap to render slowly and baste the meat beneath it throughout the entire cook.
The probe test is more reliable than temperature alone. The pork should slide off the thermometer probe with zero resistance when it's truly ready.
Don't skip the rest. Resting for a full hour after the smoke is what allows the juices to redistribute throughout the meat before pulling.