In this video I show you how I make perfect pulled pork every time on a Weber Smoque XL pellet grill using an 8 lb bone-in pork butt. I keep it beginner-friendly and simple: mustard as a binder (don’t worry, it won’t taste like mustard), then I go heavy with my BBQ rub because it’s a big piece of meat. Once it’s seasoned up nice, I run the grill at 250°F, fat side down, and I’m watching one thing—internal temp. This cook took me about 10 hours to reach 165°F, and I even tried something I normally don’t do: spritzing every hour with apple juice. When the butt hits 165°F, I pull it, add a splash of apple juice, hit it with a little more rub, and then bump the grill to 300°F. At this point I’m not worried about more smoke—I’m just cooking to tenderness and targeting 202–205°F (mine came off at 203°F). After that, I show you the key fix for the #1 pulled pork complaint I see in my comments: “the inside has no flavor.” I leave some juices in the pan, add more rub right into the pulled meat, mix it up, and taste as I go until it’s right.