Juice Up, Flavorize and Reheat Pulled Pork

Step 1

Place the pork butt into a half-size foil pan fat cap side up.

Step 2

Apply about 2 TBS of yellow mustard to the top and sides of the meat then coat the top and sides with Jeff's original rub.

Step 3

Wait about 10 minutes then flip the pork over to fat cap side down.

Step 4

Apply the same mustard and rub to the "now" top side and it's ready to cook.

Step 5

Setup your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.

Step 6

When the smoker is ready, place the pan(s) of pork butt on the smoker grate and let it smoke cook for about 14 hours or until it reaches an internal temperature of 207°F (97°C) in the thickest part.

Step 7

Remove the pan from the smoker and let the meat cool for about an hour.

Step 8

Pour the juice into a separate container if desired and pull or shred the meat into pieces using two forks.You can also leave the juices in the pan to mix into the meat as it's pulled apart.

Step 9

Serve immediately!

Step 10

Place the meat into a foil pan or a cast iron skillet. Lay a stick of butter on top and sprinkle about ¼ cup of Jeff's Texas style rub on top of the meat.If you have reserved some of the juices, you can pour that on top as well.

Step 11

Uncovered at 225-275 for 30-60 minutes or until butter is melted and meat is hot all the way through.

Step 12

Uncovered at 160-180 for 60-90 minutes or until butter is melted and meat is hot all the way through.

Step 13

Uncovered at 275 for 30 minutes or until butter is melted and meat is hot all the way through.

Step 14

Serve immediately!