My go-to Pork Butt recipe is fire. I love to go low and slow at 250 unwrapped until internal temp hits 165 and then wrap it in @chicwrap foil until an internal temp of 205 is reached! It involves an 2 hour rest period in the foil and only wet mopping it twice during the unwrapped low and slow period.


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  • Set out a nice piece of Chic Wrap foil and place your pork butt on.
  • Add all ingredients for homemade dry rub
  • Inject pork butt with pineapple tequila hot sauce
  • Use remaining hot sauce as a binder for meat
  • Season the butt GENEROUSLY
  • Wrap in Chic Wrap Foil and place it in the fridge for minimum of 12 hours
  • Set smoker at 250
  • Remove pork butt from foil and place on grates
  • Create Mustard Mop Sauce
  • Mop 2-3 times (every 1 1/2-2 hours)
  • Pull off at 165 and wrap in Chic Wrap Foil
  • Place back on until internal temp hits 203
  • Pull the pork and let it rest in a cool area for 2 hours. Keep it wrapped in foil
  • Open foil, remove bone, shred and enjoy


Seasoning (Dry Rub)

  • 2 tablespoons dry mustard
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1 tablespoon Adams Rib Rub (Sweet)
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon Southwest Dust


Mustard Mop Sauce:

  • 2 cups distilled white vinegar
  • 1/2 cup Dijon mustard
  • 1/2 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika