- 2 or 3 pieces split hickory and/or red oak
- 1 (5 to 7 pound) bone-in pork butt or Boston butt
- 1/2 cup seasoning rub (recommended: Butch's Magic Dust)
- 1 (18-ounce) bottle barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)
- 20 seedless hamburger buns, split
- 1 pint coleslaw
Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak.
With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it's important to maintain this temperature throughout the cooking process.
Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose. Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork. Place wrapped butt back in the smoker for an additional 25 to 30 minutes. Remove from the pit and allow the meat to rest for at least 10 to 15 minutes. Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart. Mix barbecue sauce and seasoning rub into the meat, to taste. Serve on a hamburger bun with a tablespoon of coleslaw on top.