gather rub ingredients: - brown sugar, salt, pepper, onion powder, garlic etc
mix up the pork but dry rub in a medium bowl
drizzle the pork butt with maple syrup
generously coat the entire pork shoulder with dry rub.
smoke the pork butt at 180f until it reaches ~150 IT
spritz the pork butt every 45-60 mins. Increase temp to 250f
once the butt reaches ~200f IT, remove it from the grill
wrap the smoked butt in a layer of butcher's paper + a towel. rest in a cooler for at least 60 minutes
unwrapped the rested pork butt and pull with meat claws.
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