Recipe: Pulled Pork

Ingredients1 pork buttSteve's basic BBQ rub (recipe below, in case Steve ever disappears from the internet)Yellow mustardSteve's rub3/4 cup paprika1/2 cup sugar1/2 cup salt1/4 cup ground black pepper2 tbsp thyme2 tbsp dry mustard1 tbsp cumin1 tbsp cayenne pepper1 tbsp sageMix it all together. That's it. I keep a mason jar full of the stuff with a shaker lid to make it easier to dispense.InstructionsPreheat the smoker to 225°FPat the pork butt dry with paper towelsRub mustard all over itGenerously cover with the spice rubPlace pork fat-side-down on the smokerSmoke for 8-10 hours (I usually go from about 10pm to whenever I get up in the morning). By then the pork will have reached ~165°F internal temp where it stalls.Remove pork butt from the smoker and wrap securely in aluminum foil. (I usually do about 2-3 layers. You really want to make sure the juices stay in the wrapping so you have them later)Put back on the smoker until it reaches internal temp of ~205°F. This usually takes about…