Instructions:
- Preheat the Smoker:
- Set your smoker or pellet grill to 225°F (107°C).
- Prepare the Dry Rub:
- In a small bowl, mix together the kosher salt, garlic powder, brown sugar, and black pepper.
- Season the Pork:
- Rub the pork butt evenly with mustard.
- Generously sprinkle the dry rub mixture over the pork, ensuring it’s well coated.
- Smoke the Pork:
- Place the pork butt directly on the smoker grate.
- Smoke for about 5-6 hours, or until the internal temperature reaches 165°F (74°C).
- Wrap and Continue Cooking:
- Remove the pork from the smoker and wrap it tightly in aluminum foil or butcher paper.
- Return it to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) or until the meat is tender and easy to shred.
- Make the Barbecue Sauce:
- In a bowl, combine all the barbecue sauce ingredients and stir until well combined.
- Serve:
- Serve the smoked pork butt as is or mix with 1 cup of the homemade barbecue sauce.
- Enjoy alongside traditional Southern sides like coleslaw or baked beans.
Storage & Reheating
- Storage: Allow the pork to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
- Reheating: Preheat the oven to 275°F (135°C). Place the pork in a baking dish, add a splash of water or broth, cover with foil, and heat for 15-20 minutes until warmed through.
Enjoy the smoky, tender goodness of this classic Southern barbecue dish!
Feel free to let me know if there’s anything else you need!
