Pulled Pork

~10 lb Boston butt (bone in) no trimming 
 
 
 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) 
 
 
 
 
 Rub with yellow mustard and then pork rub 
 
 
 Smoke ~12 hours at ~230° with ~6oz hickory. Put water pan full of apple juice(optional) 
 
 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