re: Smokehouse/BBQ restaurant quality pork shoulder at home

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I typically slather in mustard, followed by either a Killer Hogs or Meat Church rub. Smoke uncovered over cherry & hickory until the stall - usually around 160ish. Wrap in foil but inside the wrap add Stubb's Pork Marinade, butter, and brown sugar. I usually put the whole wrapped butt directly in an aluminum pan to catch any rendered fat. After it reaches probe tender (205ish) remove from wrap and pan, and reserve any liquid in the wrap and pan. I will typically put it back on the smoker directly, unwrapped, for 10-20 minutes to firm up the bark because I like the caramelized crispy bits. Then return to pan, let rest, then shred and mix into the reserved liquid.

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