Prepare pork by drying off all excess moisture with paper towels
Apply French's Classic Yellow Mustard with your hand to coat entire pork butt, bottom, top, and all sides
Take Carolina Dry Rub you mixed and apply it with a shaker. If no shaker is available then sprinkle by hand. Coat the butts generously so no meat shows through the dry rub.
Put on the smoker and let it smoke for about 90 minutes per pound of meat. So if your Pork Butt is 9lbs then that would be around 13.5 hours. Although there are 2 Pork Butts your cook time is the same as 1 Pork Butt
Let the Pork Butt get to around 160° degrees and that is when it will stall, they call this "The Stall"
This will happen before the full 13 hour cook time, some where about 10-12 hours
When it gets to 160° degrees take it off the smoker and wrap it in Aluminum foil, I wrap mine 2 times in case you accidentally pierce the foil the juice won't fall out
Put wrapped Pork Butts back on smoker and resume smoking till the temps hit 205° degrees, this is your ideal temp for pulled pork
Take Pork Butts off smoker and let rest for 1-2 hours before pulling. I usually open the top of the aluminium foil and put them in a deep dish pan and place it in the cold oven(No Heat)
Once it cools start to pull the Pork by hand, we used Cotton gloves with Latex gloves over top (See Video)
