The best way to cook a pork butt

Ingredients

3/4 cup molasses
12 oz pickling salt
2 quarts water

6 to 8 pound Boston butt
All purpose meat rub from here

Directions

Combine molasses, pickling salt, and water in a large pan. Add the Boston butt making sure it is completely submerged in the brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Remove the butt from the brine and pat dry. Use a shaker to sprinkle the rub evenly over the meat.

Cook in a smoker at 220 degrees for 14 to 16 hours until it reaches an internal temperature of 195 degrees. The meat is done when it falls apart easily when pulling with a fork.

Once done, remove the meat from the smoker and pull it apart with forks.

DO NOT EAT THE BARK OFF THE MEAT! The bark plays a big role in the overall flavor of the meat.