This recipe is a derivative of a couple of different recipes by Malcom Reed, of Killer Hogs.  Love his stuff! He’s the guy who makes the rubs that I used.

1. Season with a layer of Killer Hogs The AP Seasoning
2. Apply a light coat of mustard
3. Season with Killer Hogs The BBQ Rub
4. Let rest in fridge overnight
5. Bring pork butt out and allow to come to temperature on counter for 30 minutes
6. Set smoker to 250
7. Place pork on smoker and insert a digital thermometer if possible
8. Leave on smoker and don’t check it much.  If you’re lookin’, you ain’t cookin’!
9. Leave on smoker until 160-170.  Should be about 4-5 hours
10. Bring Inside
11. Spritz with equal parts apple cider vinegar and water. 15-20 spritz’s should do
12. Wrap tightly in foil and place back in smoker.
13. Leave on smoker til internal temp reads 202
14. Let rest in foil for 30-45 minutes
15. Get some tongs and pull that pork!

Pro tip: Once pulled, sprinkle a little extra The BBQ Rub on – this will help to enhance the flavor of the inside of the pork