Dry-Rubbed, Smoked Pulled Pork Butt

(courtesy of Jay Rathmann, owner, BJ’s Nevada Barbecue Co. in Sparks. Serves 10 to 12)

7- to 9-pound pork butt

1¾ cups Basic Barbecue Rub (see below)

Using shaker bottle or by hand, coat entire pork butt evenly with barbecue rub. Place pork butt in disposable 13-by-10-by-2.5-inch aluminum pan and set inside smoker. Smoke between 200 and 250 degrees F for 12 to 18 hours. Depending on type of smoker being used, covering pork butt with aluminum foil after 5 hours may help pork retain moisture and control amount of smoke put into meat. Alternatively, put pork butt in smoker for 4 to 5 hours, then place in oven at 225 degrees F with foil on top for remaining time. When bone pulls out of butt cleanly with little resistance, it is done. 

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