Competition Pulled Pork

1. Pat dry Boston Butt 2. Apply Dijon mustard to entire butt. 3. Apply layer of Garlic Jalapeno rub to entire butt. 4. Apply layer of Competition BBQ rub to entire butt. 5. Heat up BBQ sauce on smoker. 6. At 150 - 165 degrees remove butt, place in foil 7. Drizzle a light coating of BBQ sauce over entire butt 8. Seal foil around butt and put back in smoker 9. When temp reaches 204 degrees, remove. 10. Place butt in cooler covered with towel to rest.

(June 30, 2025 - Centre, AL, USA)