2 cups of coarse ground black pepper
1 cup of kosher salt
1/3 cup minced garlic
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
2 tablespoons Spanish paprika
One pork butt
1/2 cup bacon grease
BBQ sauce (optional)
Prepping the Pork Butt
Trim the extra fat from the cap off of the pork butt.
Lightly coat it with olive oil and evenly sprinkle the seasoning all over the pork.
Smoking the Pork Butt
Set your pellet grill to smoke level 10 at 225°F.
Place the pork on the smoker's bottom rack and add a probe.
Smoke the pork until the internal temperature reads 160°F and check for bark. This is the key, we are looking for a bark. If it's not crispy, put the pork back in and keep checking every 30 minutes until it is.
Wrapping The Pork Butt
When you've achieved the perfect bark, take the pork out and set it on a large slice of butcher paper.
Pour about ½ a cup of rendered bacon grease on top of it and wrap it up tight.
Place back in the grill. Be sure to keep the fat cap and bacon grease on top.
Add in a probe and adjust the grill's temperature to 250°F.
Let it go until it reaches 200°F. This is the “I should check this” temperature, but it's the same concept; it could be 220°F and be done or it could be 195°F and be done. You're looking for a texture.
To check, insert a thermometer and try to move it around inside the pork. If it's tough and gives resistance, come back and keep checking every 30 minutes. When it feels soft and slides through in multiple spots, then it's done.
Remove the pork and let it rest in a cooler for at least an hour and up to two hours before you unwrap it, pull the bone and shred.