Pork butts should always have a crust. My go to crust is made with Meat Church honey hog rub and a spritz of cherry coke every 30 minutes while the meat cooks uncovered.
- Cherry coke
- Meat Church honey hog rub
- Preheat the smoker to 225F. (Use Super Smoke if you have it!)
- Cover pork in ½ C rub and place directly on grates. Smoke for about 6 hours or until internal temp reads 160F.
- Place pork into a foil pan with 2C Cherry Coke and cover tightly with more foil. Turn the smoker up to 275F and cook for an additional 2-3 hours or until internal temp reads 204F. Let rest 1 hour and serve.