1 7 ½-pound bone-in pork butt

Kosher salt

¼ cup Lucy’s Chile Rub

 

Season the pork generously with salt and coat with the rub. Cover with plastic wrap and refrigerate overnight.

 

Fire up the smoker and let the fire burn down to coals. When the temperature falls to 250˚F, place the pork, fat side up, in the smoker as far from the fire as possible. Smoke the pork, maintaining the temperature between 225˚ and 250˚F and rotating the pork once half way through the cooking time, for about 10 to 11 hours, or until fork tender. The meat will shrink away from the bone and a meat thermometer will register 185ºF when it is cooked through. Remove the pork to a platter, tent with foil to keep warm, and allow to rest for about half an hour. Shred the pork using a fork and serve immediately.

 

Makes enough to feed a small army. Serve with your favorite barbeque sauce. You can pile it on a bun for the best pulled pork sandwiches ever. We use about 10 pounds of natural hardwood lump charcoal and 3 pounds of wood, a combination of mesquite and oak, to keep our smoker going for about 10 hours. If you don’t happen to own a smoker, use smoked salt instead of kosher salt, and roast the pork butt in a 250˚ oven—it’ll be almost as good.