Sometimes good BBQ only needs salt, pepper and smoke. This method is one of our favorite ways of cooking and really highlights the flavor of the pork and the aroma of the smoke.
1 boston butt
Rub mix of 50% kosher salt and 50% coarse black pepper
Start by setting your smoker to 220f. Next apply a heavy coat of the 50/50 rub to all sides of the pork butt and let it rest while the smoker gets up to temperature.
Add your pork butt to the smoker fat cap down ( I like to cook it on a second shelf with a tin pan of water underneath). Smoke until the internal temperature of the pork hits 165f, this could take anywhere from 6-9 hours depending on the size of the butt, humidity and temperature of the butt when put in (always give your self plenty of time when doing low and slow BBQ, remember “it’s done when its done”). After the pork hits 165f wrap in peach butcher paper (you most likely will need to order this online, but it’s worth it). After its wrapped place it in a tin pan fat cap up and continue to cook to a temperature of 195f-200f or until it is probe tender (another 6-8 hours). The next step is very important, allow to rest at a minimum of 45 minutes at room temperature or up to 5 hours in a dry warm cooler. Lastly finish with a little sea salt after you’re done pulled it. Enjoy!