30 Second Smoked Pork Butt Tutorial

Here’s everything you need to know to make delicious Smoked Pulled Pork.
So save this recipe and MAKE IT! (…or at least send it to someone that will lol)

RECIPE:
-Get a nice girthy Pork Butt (or Shoulder) and smear Mustard all over it (don’t worry, you won’t taste it, it’s just here to be a binder for the Seasoning).
-Season it on all sides with a good BBQ Rub (I used Honey Killer Bee by @kosmosq ). If you want to, you can season it the night before to let the rub set in even more.
-Get your smoker between 250F and 275F (I threw some Mesquite Wood Chunks in as well for more smoke flavor).
-Put your Pork Butt on the smoker and insert your probe thermometer (I am using the TempSpike by @thermopro ).
-After the initial 60 minutes of cooking, spritz your meat every hour with some Apple Cider Vinegar to keep the bark from drying out.
-When your bark gets to where you want it, pull it off and put it in an aluminum tray, cover it with foil, and throw it back on the smoker (the TempSpike still works through the barrier ).
-When your meat reaches an internal temp of 207F, pull it off and place the tray in a sealed cooler to rest for at least 1 hour (it’s tempting, but don’t skip this step!).
-After that, pull it out, shred it up, put it on a Taco or literally anything, and enjoy that delicious Smoked Pulled Pork!
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