1 Bottle Twist’d Q™ Brown Sugar Hickory Pork Rub
1 Bottle of your favorite BBQ sauce
1 Bone in Pork Shoulder (Boston Butt)
4 Tbsp Yellow Mustard (Plain)
1 Bag Light Brown Sugar
1 Package Thick Cut bacon
1.) Pre-heat smoker or grill to 275⁰ F and add smoking wood.
2.) While smoker/grill is pre-heating cover all sides of pork butt with mustard.
3.) Heavily coat with Brown Sugar Hickory Rub on all sides.
4.) Place the pork shoulder onto grilling/smoking surface, fat side down for best results.
5.) After the internal temperature reaches 160⁰ F (6 to 8 hours), pack the brown sugar onto the outside of the pork shoulder. Next, in a crossing pattern, layer the thick cut bacon on the top of the pork shoulder.
6.) Wrap tightly in food grade saran wrap to keep the brown sugar packed. Next, wrap in foil and place back on the smoker.
7.) Cook another 3 hours or until the internal temperature (insert meat thermometer next to the bone) has reached 195⁰ F.
8.) Remove from smoker and allow meat to rest 5 to 10 minutes. Remove the bone and shred or pull the pork to the desired consistency.
9.) Once pulled, mix in a small amount of your favorite BBQ sauce for melt in your mouth Carolina style pork!