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This was probably the best pulled pork we’ve ever smoked! Start with your pork butt and score the fat with your knife. Throw down a binder, I’m using mustard but it doesn’t matter because you can’t taste it anyway. Then season it up with your favorite pork rub. Let it rest for about 20 minutes and then fire up your smoker to 250 degrees and throw it on with the fat cap down. After about six hours, your internal temp should be up around 165 and you can pull it off and transfer it to an aluminum pan. Pour a bit of apple juice in the bottom, top it with a few packs of butter, throw down another sprinkle of that pork rub and add a bit of brown sugar. Then wrap the entire thing in aluminum foil and put it back on the smoker until it hits about 203. Be sure to let it rest for about an hour in your cambro and then it’s time to shred it up and enjoy. You’ve got to try this one because it’s amazing!
