The BBQ Rub: 8-Hour(ish) Pulled Pork

EQUIPMENT

• Traeger or Recteq Smoker

• Aluminum Pan (should be deep)

• Aluminum Foil

• Spray Bottle

• Sharp Knife

INGREDIENTS

• 6-8 lb Pork Butt

• Ranch & Rifle’s The BBQ Rub

• Apple Cider Vinegar

• Water

INSTRUCTIONS

• Preheat Smoker to 250°F.

• Using a sharp knife, trim only any hard fat from butt, then score remaining fat in a cross pattern.

• Generously season all sides of the meat with Ranch & Rifle’s The BBQ Rub, including scored fat.

• Add apple cider vinegar and water to spray bottle, creating a 1:3 ration of vinegar to water.

• Once smoker is preheated, place butt directly on rack, fat side up/meat side down.

• Smoke for 4-5 hours (looking for internal temp of 165°), flipping the butt to meat side up halfway through, and spritzing with vinegar/water mixture every 45 mins.

• Once temperature hits 165°, pull meat from smoker and transfer to an aluminum pan.

• Pour in only enough of the ACV/water mixture to cover the bottom of the pan, sprinkle more seasoning on the meat, and cover pan with aluminum foil.

• Return to smoker and begin checking temperature ever hour.

• Once the internal temp hits 202°F, pull the pan from the smoker. Cover with a large towel and allow meat to rest in oven for at least an hour.

• Once meat has cooled, pull out bone (it still might be hot!) and shred meat.

• Toss in your favorite BBQ sauce or serve as is. Either way, it’s sure to be a hit!

  Enjoy!