Ingredients:

  • 8 lb Pork Butt (Boston Butt)
  • 1/2 cup Brown Sugar
  • 3 tbsp Smoked Paprika
  • 2 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Cayenne Pepper
  • 1 cup Apple Juice
  • 1/2 cup Apple Cider Vinegar
  • 2 tbsp Yellow Mustard

Instructions:

  1. Pat the pork butt completely dry with paper towels. Trim the fat cap down to approximately 1/4 inch thickness to allow smoke penetration.
  2. Apply a light coating of yellow mustard to the meat to act as a binder for the spices.
  3. Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Apply a heavy, even coating of the dry rub to all sides of the pork.
  4. Let the seasoned meat rest at room temperature for 30–45 minutes while preheating the electric smoker to 275°F (135°C).
  5. Place the pork in the smoker and add wood chips (hickory or apple). Maintain a steady temperature and spritz with a mixture of apple juice and apple cider vinegar every hour after the first 3 hours.
  6. Continue smoking until the internal temperature reaches 201°F-205°F for optimal shredding texture.