Ingredients
- One ~5lb pork butt (or pork shoulder?)
- https://yescooknoread.com/posts/rub-bbq-pork/
Directions
- Trim off any giant pieces of fat, but it’s ok to leave plenty on there
- Generously season all sides of the pork roast with the rub
- Smoke directly on the grill (optional: fat side up) at 225 for 3 hours
- Transfer into an aluminum/foil pan for another 5-6 (or more) hours. It’s done when the meat is 200-205. (The original instructions say 190 is fine, but Chaz swears by 200-205)
- Remove from smoker, cover loosely with foil and rest for about 30 minutes (You can also wrap it tightly and rest in a cooler for up to two hours if necessary)
- Shred and eat
Notes
This is great with the Root Beer BBQ sauce. Good on buns or just a saucy pile of meat.
Source
Chaz, adapted from his Traeger recipe book