Making pulled pork today. I made the mistake of buying boneless pork butt from Costco and I swear a drunk Mongol in a murderous frenzy couldn’t have done a crappiest job. I had to tie the butts like it was some Yankee roast beef before being able to seasoning it.

Salt, black pepper, garlic and my go-to for anything pork: McCormick Grill Mates Brown Sugar Bourbon Seasoning. Mustard is being used to give it a slight extra flavor, but mostly so the rub ingredients stay in place. Basically adhesive.

Going to let it rest for a bit before getting it in the smoker for 9 to 10 hours. Hickory once again the choice of wood because I get it for free from my BiL.

OK, it has been 10 hours later and one of the butts is done.

And properly shredded:

Now, if you all excuse me, I must get myself some dinner with this delicious swine.