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6-8
15 minutes
8-10 hours
2 tbsp.s mustard
Preheat your pellet grill to 250°F.
Remove the pork butt from its packaging and pat it dry with paper towels.
Rub the mustard all over the pork to help the seasoning stick.
Generously coat the pork with the BBQ rub. Let it sit for 15 minutes to allow the rub to "sweat" into the meat.
Place the pork butt on the grill with the fat cap facing up. Insert a meat thermometer into the center to monitor the internal temperature.
Smoke the pork for about 8 hours, or until the internal temperature reaches 195-205°F.
Once done, remove the pork from the grill. Add butter and BBQ sauce over the top, then let it rest for at least 1 hour (preferably 4 hours) in a warm environment, such as an oven or insulated cooler.
After resting, shred the pork and serve with extra BBQ sauce if desired. Enjoy!
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