Categories: Pork, Smoker

Ingredients

• Pork Butt
• Aluminum Foil
• Internal probe thermometer
• mustard and spice rub
• brine water (2 c. salt in 1 gallon of water)

Directions

1. You can either brine the pork butt overnight or cover in mustard and any rub you want overnight and wrapped in cling wrap. Pat the rub on, don’t actually rub it into the meat.

2. Smoke at 225-250 degrees until you get to an internal temperature of the meat at 165-170 degrees.

3. Wrap in aluminum foil and cook at the same temperature until the internal temperature of the meat is about 205 degrees or it’s “probe tender.”

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