• 1/8 cup salt
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 1/2 tablespoons black pepper
• 1 1/2 tablespoons onion powder
• 1 1/2 tablespoons garlic powder
• 1 1/2 tablespoons ground cumin
• 1/2 tablespoon cayenne
• 1 tablespoon Accent
• 1/2 tsp cinnamon
• 1/2 tsp coco
1/8 cup yellow mustard to coat pork butt
1 (6-8 pound whole, pork butt)
Vinegar Sauce Ingredients:
1/2 cup apple cider vinegar
1/2 tablespoon dark brown sugar
1 teaspoon ketchup
1 teaspoon Texas Pete’s
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
- Sift all of the rub ingredients into a medium bowl and mix well. Set aside. Trim all the outer fat from pork butt. Generously cover all sides of the roast with mustard.
- Coat all over with rub and gently massage it in.
- Wrap in plastic wrap and refrigerate for 12 to 24 hours.
- Set the smoker temperature to 250 degrees F (121.1C). When the smoker comes up to temperature, place unwrapped pork butt in the smoker. Set vents to ½ open. Turn on the smoke generator for the first 4 hours of the cook using hickory. Then turn the smoker up to 280 degrees F (137.8C).
- Cook for about 2 hours per pound, until the internal temperature reaches 204 degrees (95.6C).
- Remove from the smoker, a tent in tin foil, and allow to rest for 30 min. Remove tinfoil and pull with forks. Sprinkle with ½ cup vinegar sauce and mix well.