All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

1          ea        8 lb Fresh pork butt
1/2       lb         Light brown sugar
1/2       lb         Salt
2          Qts       Warm water
4          lbs        Ice
4          oz         Spice Union Honey Habanero Rub
1/4       C          Cider vinegar

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Brine the pork butt:

1. Place brown sugar and salt in a cooler big enough to fit the pork butt.

2. Add warm water to the cooler and mix until the sugar and salt is dissolved.

3. Place the pork butt in the brine and top with the ice. The ice will keep the temperature within the 'food safe' zone.

4. Let the pork butt brine for at least 3 hours.

Smoke the pork butt:

1. Preheat your smoker to 225°F- setting up for indirect cooking.

2. Remove the pork butt from the brine and pat dry with towel.  Let the pork butt come to room temperature.

3. Liberally season the pork butt with the Spice Union Honey Habanero Rub.

4. Place the pork butt in the smoker.

5. Cook the pork butt until it reaches an internal temperature of 155°F (factor 30-35 minutes per pound).

6. Wrap the pork butt in aluminum foil.

7. Place the pork butt back in the smoker and increase the smoker temperature to 250°F.

8. Continue to cook the pork butt until it reaches an internal temperature of 190°F (factor 40-45 minutes per pound).

9. Remove the pork butt from the smoker and let sit for 20 minutes.

10. Unwrap the pork butt and reserve any liquid captured in the foil.

11. Using your hands, shred the pork butt, leaving the meat in long strips as best as possible.

12. Add the reserved liquid and cider vinegar to the pulled pork.

13. Season the pulled pork with Spice Union Honey Habanero Rub to taste.

14. Serve on a soft bun, topped with Mac & Cheese or coleslaw and your favorite barbeque sauce.