|Prep Time||15 Minutes|
|Cook Time||6-8 Hour|
|Passive Time||45 Minutes|
- When ready to cook, start the smoker on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
- While smoker comes to temperature, trim excess fat off pork butt. Generously season with a rub of your choice on all sides.
- I use salt, pepper, garlic salt, and ground sage on everything.
- Put pork butt directly on the grill grate and cook until the internal temperature reaches 160 degrees F (approximately 3-4 hours).
- Remove pork butt and wrap in a double layer of aluminum foil. Put apple cider in a foil packet with pork and return to grill.
- Cook until internal temperature reaches 204 degrees F in the thickest part of the meat (an additional 3-4 hours).
- Remove and let pork butt rest for 45 minutes in the foil packet. Pour excess liquid into a fat separator.
- Place pork in a dish large enough for you to “pull” the meat, removing and discarding the bone and any excess fat.
- Add separated liquid back to pork. Season to taste with additional rub.
- Serve alone, in your favorite recipes, or on sandwiches. Enjoy!