Day Prior

1. Combine all dry ingredients into a medium sized bowl and stir until thoroughly combined.
2. Place the pork, fat side UP, on a clean baking sheet. Season the pork on all sides with salt and pepper then run the dry rub all over the pork, pressing it into the meat.
3. Cover the pork with plastic wrap and place into the refrigerator overnight (or at least 7 hours).

Smoking Day

1. Remove meat from refrigerator 30-60 minutes prior to cooking – allowing it to come to room temperature.
2. Place pork on the rack in the smoker at 225 degrees using indirect cooking and with a drip pan filled with water. Cover and cook until an internal temp of 190 degrees (between 8 and 12 hours) is reached.
3. A single application of smoke wood is all that is necessary.
4. Remove from smoker, wrap loosely in foil for an hour before pulling the pork apart and discarding any large globs of fat and connective tissue.

Quick Method

Prepare as above, however, after 3-4 hours on the smoker, remove the meat and wrap tightly with heavy-duty aluminum foil and move to a 275 degree oven until temperature of 190 degrees is achieved.

Weber Dry Rub –  (from Virtual Weber Bullet website)

¼ cup ground black pepper
¼ cup paprika
¼ cup turbinado sugar
2 TBL salt
2 tsp dry mustard
1 tsp cayenne

Makes enough for one 12 pound pork butt

Perfect Pulled Pork (Used 8/20/2010 for Megan/Buddy first anniversary party)

1 TBL ground cumin
1 TBL garlic powder
1 TBL onion powder
1 TBL chili powder
1 TBL cayenne pepper
1 TBL salt
1 TBL ground pepper
1 TBL paprika
½ cup brown sugar

Additional Rub Ideas – Slap Yo Mama dry rub