Chaos in the Backyard

Ingredients

• 8–10 lb pork shoulder
• Yellow mustard

Rub

• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 2 tbsp kosher salt
• 1 tbsp coarse pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp chili powder

Spritz

• Apple juice

Directions

1. Trim excess fat.
2. Coat lightly with mustard.
3. Apply rub generously.
4. Smoke at 225°.
5. Spritz every hour after the first three hours.
6. At 165°, wrap in butcher paper or foil.
7. Continue cooking until 203°.
8. Rest one hour.
9. Pull apart.

Serve with BBQ sauce, if desired.