Smoked Pork Butt on the Grill

Directions

• Step 1 For the rub: In a small bowl, stir together the brown sugar, paprika, salt, granulated garlic, cumin, oregano and black pepper.
• Step 2 Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.
• Step 3 For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water.
• Step 4 Cover and store in the refrigerator until ready to use.
• Step 5 Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side.)
• Step 6 For gas grills (with 3 or more burners), turn all the burners to medium-high heat.
• Step 7 After about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium.
• Step 8 For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill.
• Step 9 Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.)
• Step 10 Lightly oil the grill grates.
• Step 11 Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F., 5 hours and 30 minutes.
• Step 12 Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F., 2 hours and 30 minutes to 4 hours and 30 minutes more.
• Step 13 Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes.
• Step 14 Use 2 forks to shred the meat and transfer to a bowl.
• Step 15 Add drippings and any leftover mop sauce to the pulled meat to moisten further.
• Step 16 Serve the pulled meat on the buns.