SMOKED PORK BUTT

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INGREDIENTS PORK BUTT MUSTARD BBQ RUB SALT BLACK PEPPER APPLE CIDER VINEGAR FULL MEASUREMENTS

[{"selector":"#anim-0cfad537-e926-4503-92b4-abcefceab534","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] Preheat smoker to 225 degrees F. Rub pork butt with mustard, BBQ rub, salt, and black pepper. Smoke until internal temp of 145 degrees F. Add apple cider vinegar and continue to smoke until 165 degrees F. DIRECTIONS

[{"selector":"#anim-bb44cff7-bc33-411c-86e1-909efa6f3f95","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] Wrap pork butt in aluminum foil and smoke until the pork butt is 205 degrees F. Remove from smoker and rest for at least 30 minutes. Shred with two forks and sprinkle with more BBQ rub. DIRECTIONS

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SMOKED PORK BUTT

using a Pit Boss vertical smoker

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