Smoked Pork Butt / Smoked Pork Shoulder {Traeger Pulled Pork}

Preheat your smoker to 185f according to manufacturer's directions.

While the smoker is preheating, combine the brown sugar, coarse black pepper, coarse kosher salt, paprika, garlic powder, onion powder, dry mustard, and cayenne powder in a medium bowl.

Remove the pork shoulder from the fridge, and carefully trim away the fat cap to approximately 1/8th inch thick. Trim any fat globs from the sides or the back side of the pork shoulder. Place the pork shoulder on a rimmed baking sheet.

Drizzle maple syrup over the pork butt and rub it completely to coat. Orient the pork butt so that the fat cap is down while you're applying the pork shoulder rub.

Generously sprinkle the rub all over the pork butt, including all the edges and sides.

Flip the pork shoulder so that the fat cap is upwards and generously apply rub to the top. Allow the pork to rest until the smoker comes to temperature. Prepare a baking sheet by lining with tin foil.

Once the smoker reaches 185 degrees Fahrenheit, place the pork butt on the second, or middle rack, of your smoker, fat cap upwards. Place the tin foil lined baking sheet underneath the pork.

Smoke the pork butt at 185f for 10-12 hours, or until it reaches an internal temperature between 150f and 160f.

Increase the smoker's temperature to 225f. Begin spritzing the pork with root beer or your desired spritz every 45-60 minutes until it reaches 175f for sliced pork or 198 - 203f for pulled pork.

Once the pork shoulder reaches desired temperature, remove it from the smoker and wrap in a layer of peach butcher paper or tin foil, then wrap in a towel before placing it in a cooler to rest for at least 1 hour.

After the rest time, the pork can be pulled or sliced as desired and served.