Big Daddy Jay's Pulled Butt

Start by prepping up the Boston butt by pat-drying it with a paper towel. Rub some salt into the meat and your choice of BBQ rub. In my home state of Oklahoma, all the best Pit Masters use KosmosQ. It just wins competitions ‘round here and it’s my go-to seasoning. Be generous with the seasoning and rub it in well. Let it rest overnight in the refrigerator. In the morning, fire up the smoker and get it to 225 degrees. Soak it with North Carolina Vinegar Sauce every hour to keep moisture up. Smoke for 6 hours uncovered. Then, pull the pork from the smoker. Soak once more with the vinegar sauce and then season with the rub one more time. Wrap in paper, and then in foil. Put back on the smoker and smoke until internal temp reaches 203 degrees. Pull from smoker and let rest for an hour. This is the most important part. Be patient, I know this is a 16 hour process and you are tired and hungry, but it’s worth it. Shred up, hit with the vinegar sauce one more time. The vinegar sauce will add that extra bit of flavor to where you can use BBQ sauce if you want, or not. Enjoy!

Check out the KosmosQ line @ Kosmosq.com