Ingredients

• 5 tablespoons dark brown sugar
• 4.5 teaspoons garlic powder
• 4.5 teaspoons onion powder
• 4 teaspoons paprika
• 4 teaspoons seasoned salt , such as LAWRY'S®
• 1 tablespoon ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground cayenne pepper
• 3.5 pounds bone-in Boston butt roast
• 0.5 cups spicy brown mustard
• 1 cup pickle juice
• 0.75 cups olive oil
• charcoal
• 8 pounds fruit wood chunks for smoking , or more as needed
• 2 cups pilsner-style beer , such as Budweiser
• 4.25 cups water , or as needed

Instructions

1. 1 Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
2. 2 Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
3. 3 Combine pickle juice and olive oil in a small bowl.
4. 4 Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
5. 5 Smoke roast, turning every hour, until browned, about 2 hours, adding wood chunks as needed to maintain the temperature at 350 degrees F (175 degrees C). Baste roast with pickle juice and olive mixture. Continue smoking, turning, and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
6. 6 Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
7. 7 Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

Nutrition per serving