Smoked Pork Butt

By beach cook

Ingredients

• RUB:
• 7-8 # Pork Butt, Boneless, Washed & Dried
• 1/4 C Yellow Mustard
• 1 C Sugar
• 1/4 C Paprika
• 2 T Black Pepper
• 2 T Lemon Pepper
• 2 T Sea Salt
• 2 T Chili Powder
• 2 T Garlic Powder
• 2 T Onion Powder
• 2 T Cayenne Pepper

Preparation

Step 1

Medium Bowl, Add Rub Ingredients & Mix Well.

Rub Mustard on Pork, All Sides & Folds.

Coat Pork with Rub, All Sides & Folds. Place in Container with Lid. Refrigerate at Least 24 Hours.

A Few Hours Before Cooking, Remove Pork from Refrigerator, Let Pork Come Up to Room F.

Prepare Smoker with Hickory Chips at 225-240F, Place Pork on Top Grate, Fat Side Up.
Add an Aluminum Pan Below Grate to Catch Drippings.

With Digital Inserted, Remote Read Thermometer Allow Pork to Cook Until Internal Temp. is 205F. About 1-1/2Hrs per #. 12hours +/-.

Remove, Allow to Rest 30-40 Minutes Before Pulling/Shredding.

Serve on Bun with BBQ Slaw.