This Pulled Pork Came Out Perfect

my email is: casedoesstuff8@gmail.com Ingredients 1 Prairie Fresh Prime pork shoulder butt Yellow mustard BBQ rub of choice (i use cow cover and honey killer bee from kosmos Q) 5–6 tablespoons butter, cut into pats 2–3 tablespoons brown sugar 2–3 tablespoons honey 177oz can of pineapple juice Notes Measurements are estimated. Adjust ingredients to personal preference. Directions Pat the pork shoulder dry with paper towels. Lightly coat all sides with yellow mustard as a binder, then season generously with BBQ rub, pressing it into the meat. Place the pork on a smoker set to 205°F and cook overnight for approximately 10–12 hours. In the morning, continue smoking until the internal temperature reaches approximately 165°F and a bark has developed. Transfer the pork to a large pan. Add the butter pats on top, then sprinkle with brown sugar and drizzle with honey. Cover tightly with foil and return to the smoker set to 250°F. Cook until the pork reaches approximately 205°F internal temperature and is probe tender, about 2–4 hours. Remove and rest, covered, in a warm oven for at least 1.5–2 hours before shredding and serving. ↓↓↓ CHECK THIS OUT ↓↓↓ @GrillwithWeber My Family on YouTube @DossFarm @KSGetOut @grandpadossfarms @dossoutdoors My Gear Hat - https://amzn.to/3He6Zzu Glasses - https://amzn.to/3HdNreM Slides - https://amzn.to/3HdNqaI AirPods - https://amzn.to/3aWwRUF