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Pork Rub:
2 tbsp garlic powder
2 tbsp paprika
2 tbsp season salt
1 tbsp cayenne pepper
2 tbsp onion powder
1 tbsp ground ginger
1/2 cup brown sugar
Mix dry ingredients and rub Boston Butt/pork butt to coat completely and rest in refrigerator for 1-2 hours.
Soak apple wood chips for 1 hour prior to starting the smoker.
Place foil pans under the grate where meat will be smoking and add water to cover bottom of pan.
Bring smoker to 225 degrees, add chips and place meat on the indirect heat.
Repeat adding chips to keep steady smoke for 2 hours.
Wrap pork in foil after 2 hours and place back on the indirect heat for additional 6 hours or until meat falls apart with a fork.
Empty the drippings of the foil pan into a saucepan and reduce by 1/4 to 1/2 while meat rests.
Strain drippings to get a clean au jus.
Pull using two forks, serve on a bun with au jus for dipping.
Enjoy!
2 tbsp garlic powder
2 tbsp paprika
2 tbsp season salt
1 tbsp cayenne pepper
2 tbsp onion powder
1 tbsp ground ginger
1/2 cup brown sugar
Mix dry ingredients and rub Boston Butt/pork butt to coat completely and rest in refrigerator for 1-2 hours.
Soak apple wood chips for 1 hour prior to starting the smoker.
Place foil pans under the grate where meat will be smoking and add water to cover bottom of pan.
Bring smoker to 225 degrees, add chips and place meat on the indirect heat.
Repeat adding chips to keep steady smoke for 2 hours.
Wrap pork in foil after 2 hours and place back on the indirect heat for additional 6 hours or until meat falls apart with a fork.
Empty the drippings of the foil pan into a saucepan and reduce by 1/4 to 1/2 while meat rests.
Strain drippings to get a clean au jus.
Pull using two forks, serve on a bun with au jus for dipping.
Enjoy!
