Easy Smoked Pulled Pork Recipe on Masterbuilt Smoker

Unwrap pork butt and remove any loose fat that may be hanging off the meat

With the fat cap up, use a sharp knife to score the fat cap in a cross hatch pattern. This will allow both seasoning and smoke to penetrate deeper into the meat

Apply a thin layer of yellow mustard on all sides of the pork

Liberally season the pork with your favorite pork rub. Make sure to coat all sides of the meat until you can't see the meat any longer.

Once applied, pat the seasoning into the meat - DON'T RUB it!

Place pork butt on smoker

After about 90 minutes, check on the pork, the outside should be dry to the touch- if so, spritz with apple juice, if not, check back in about 20 minutes.

Repeat spritzing every hour or so

When the meat hits an internal temperature of 160F, increase temp to 275F and cook until the meat hits 203F internal.

When meat hits target temp, place in foil pan, and cover tightly with aluminum foil to rest

Rest for a minimum of 2 hours between 4-12 hours is preferred - make sure the internal temperature of the meat doesn't drop below 150F. If holding meat your oven at 165F-170F works perfectly.

Shred meat, and add more seasoning if desired.

Serve hot on a sandwich or as part of a BBQ plate