Puffed Up Red Dirt Pulled Pork

Pat your boston butt dry with paper towels, then dust with Old Pit Dust Rub, making sure to heavily season the entire surface area (use a mustard binder if you want). Cover or wrap the butt and let it sit at room temperature while getting the smoker or charcoal grill fired up to 200-225 F.

NOTE: Do not leave at room temperature for longer than 1 hour.

When your cooker is stoked with your favorite charcoal or wood and has reached 200-225 F, stabilize the temperature and place the Boston Butt on the cooker with the fat cap up and in indirect heat then close the lid. Maintain a 200 to 225 degree F cooking temperature inside the cooker, adding coals and Wood Chips or Wood as necessary. Try not to lift the lid of the cooker if not necessary.

When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the cooker then re-dust with Old Pit Dust Rub and double wrap in aluminum foil to keep the juices from leaking out. Then return the Butt to the cooker to finish. The Butt is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours depending on your cooker and the outside temperature.

Let rest for 1 hour, then unwrap the pork butt and pull the bone out. “Pull” the pork by hand, shredding it and discarding any large pieces of fat. Serve with your favorite BBQ sauce.