Instructions:

1. Preheat the Smoker:
   • Set your smoker or pellet grill to 225°F (107°C).
2. Prepare the Dry Rub:
   • In a small bowl, mix together the kosher salt, garlic powder, brown sugar, and black pepper.
3. Season the Pork:
   • Rub the pork butt evenly with mustard.
   • Generously sprinkle the dry rub mixture over the pork, ensuring it’s well coated.
4. 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).
5. 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.
6. Make the Barbecue Sauce:
   • In a bowl, combine all the barbecue sauce ingredients and stir until well combined.
7. 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!