Directions
- Place bouillon cube in water in a small saucepot. Heat and stir until bouillon cube completely dissolves.
- Add brown sugar and stir until it is dissolved. Turn off heat and add remaining ingredients, except ice and stir.
- After all ingredients are dissolved, add ice and stir to help cool it down.
- Allow to cool and refrigerate for at least an hour before using.
- Fire up your Pit Boss Grill and set at 250°F.
- Place pork butt fat side down in a pan. Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site. Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it's cooking.
- Sprinkle meat side thoroughly with Pit Boss Homestyle Pork Rub, then rub in while wearing gloves.
- Allow to rest 30 minutes before placing on grill. Place in smoker at 250°F.
- After 3.5 hours, or when internal temperature hits 145°F, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.
- Cover in foil and return to smoker at 275°F. Check for tenderness when pork butt approaches 190°F.
- The bone should be showing 1'' or more when it is at 194°F.
- When it's tender, remove from smoker and let rest for 30 minutes to 1 hour.
- Wearing ''hot'' gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat.
