Smoked Pork Butt

Ingredients

• 5-6 lb. pork butt
• 2+ tablespoons Creole Seasoning
• 2 tablespoons brown sugar
• 2 tablespoons white sugar
• Applewood chips (75%)
• Mesquite Chips (25%)

Instructions

1. Cover Pork Butt in Creole Season and refrigerate over night
2. Mix Creole Seasoning and Sugar (Rub this time was 3 tab Creole Seasoning, 3 tab white sugar, and Steen's)
3. Trim Fat and rub with creole seasoning. let sit overnight
4. smoke at 225°F until internal temp of 203°F achieved
1. meat will stall at 150°F
2. Cook Past 198°F, but stop before 204°F (I set my alarm for 202)
5. Turn off smoker, let rest in smoker (or on a pan wrapped in foil for 30-60 minutes)
6. Pull bone (blade) out, pull, serve with Carolina vinegar sauce.