Smoked pork butt

This time I tried something a little different from my standard setup. Instead of filling the firebox with charcoal I decided to use all wood chunks will a small helping of charcoal to get the initial burn going. I didn't like it. The temperature was harder to control and after about 5 hours it seemed to drop off quicker than charcoal does. Oh well live and learn right?
I have to say, with out a doubt, this was the best pulled pork I have ever eaten. The meat was just tender enough to be amazing and just tough enough to chew and enjoy the flavor. I will be doing this again, if you've ever made pulled pork in a crockpot you should quit waisting your time.

Since I used a dry rub there was no need to marinate overnight. I applied the rub as soon as I lit the Egg, this gave time for the Egg to heat up and the rub to work its way in a bit.

Once we were up to smoking temps (~225) the pork but when onto the grill. There wasn't much to do at this point besides wait. We cooked for a little over 6 hours and since I used chunks I didn't have to add any chips or anything. I think it could have cooked a little longer to make it more tender but I liked it just the way it was. Enough burnt crust on the outside and plenty of juicy meat on the inside.

• 1 5-6lbs Pork butt
• 1/4 cup brown sugar
• 5 tablespoons kosher salt
• 3 tablespoons dry mustard 
• 1/4 cup paprika
• 1/2 tablespoon crushed red pepper (or flakes)
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• Lots of apple wood, chunks to start and chips to keep the smoke up.