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| Stump's Smoker 42x6 offset model |
- Take pork butt and moisten with a few shakes of Worcestershire sauce, if you don't have any you can use yellow mustard or even nothing at all. BBQ is fairly forgiving.
- Coat well with your favorite rub. I have grown to like Bad Byron's Butt Rub www.buttrub.com for Pork butts.
- Place in smoker at 225 deg. F for about 8-14 hours depending on smoker and size of butt, using your favorite smoke wood. I normally use a mixture of hickory, oak, pecan and a little mesquite.
- Check with internal thermometer once it gets to about 198-201 remove and wrap in foil then let it rest in an insulated container for a half hour to three before pulling. Some pull at around 170 but it seems to be easier to pull and just as juicy if you let it ride a little longer in the smoker.
Note: If reheating left overs spritz with a little apple cider.
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