Pulled Pork

~10 lb Boston butt (bone in) no trimming

1. Brine overnight:

   • 1 gallon water

   • 1 cup kosher salt

   • 1 cup brown sugar

   • 1/2 cup apple cider vinegar

   • 1 tblsp garlic powder

   • 1 tblsp onion powder

   • 1 tblsp cayenne

   • 2 tsp black pepper

   • 1 tsp #1 Instacure (pink curing salt)

2. Rub with yellow mustard and then pork rub

3. Smoke ~12 hours at ~230° with ~6oz hickory. Put water pan full of apple juice(optional)

4. Rest for at least 30 minutes and up to 4 hours
           I usually double wrap in foil then wrap in an old towel then put that in a cooler
           The meat is usually still at like 175° when I take it out after multiple hours