Hickory Smoked ‘Pulled’ Pork Butt

Here, we’ve used charcoal and hickory chips to bring an awesome smokey hit to this simple and easy pulled pork - just add your BBQ sauce of choice.

1. For the pork;

- Trim the pork of any excess fat and pat dry. Mix the dry rub ingredients together well and set to one side.

- Working on one side of the pork at a time, rub over a little American mustard and sprinkle over the rub. Repeat until the butt is completely covered in rub.

- Cover and leave to refrigerate overnight.

2. The next day;

- Use hardwood to heat up the Dome to around 660f (350c) and as the fire begins to die down to embers top with charcoal briquettes and allow to heat up until the coals are turning white.

- Place the door onto the Dome and close the air control vent so it’s a quarter open. Open the door vents slightly to achieve a steady temperature of 230-270f (110-130c).

- Place a resting rack in a suitable tray and pour in 3 Cups (700ml) of water. Place the Pork on top, fat side up, insert the Dome meat probe and slide into the oven. Throw the soaked hickory chips over the briquettes and pop on the door.

- Use the door and air control vents throughout the cooking process to control the heat, topping up with charcoal as required until the pork reaches an internal temperature of 143f (62c) -around 4 hours.

- Remove the pork from the tray and lay on two sheets of aluminum foil. Use a spray bottle with apple juice or water to generously spritz the meat before wrapping up tightly in the foil and popping back on the tray.

- Re-insert the Dome probe and continue to cook for a further 3-5 hours or until an internal temperature of 205f (96c) is achieved.

- Wrap the foiled pork in two thick tea towels and allow to rest for at least one hour. Shred and mix with your favourite BBQ sauce.