Smoked Meishan Pork Butt

Ingredients

For the Pork

8-10 lb Meishan pork Boston butt (shoulder)
Yellow mustard (for binding)
Adding brining

Dry Rub

Dry Rub|
3/4 tsp Black pepper
2 tbs salt 
3/4 tsp ground sage
3/4 tsp ground clove
3/4 tsp tarragon
3/4 tsp thyme
3/4 tsp mustard
1 Tbs granulated garlic
1/2 Tbs granulated onion
1/2 Tbs Cumin
1 Tbs paprika
6 Tbs brown sugar
2 Tbs raw sugar
1/2 Tbs Chipolte pepper powder
1/2 Tbs smoked serrano pepper powder
3/4 Tbs Red pepper flakes

Spritz Solution

1 cup apple cider vinegar
1 cup apple juice
1/4 cup water

Instructions

Preparation (36 hours before smoking)

Brine

Dissolve 3 cups of sugar in 3 gallons of prepared water
Dissolve 3 cups of salt in 3 gallons of prepared water
Place butt in large soup pot and cover with 3 gallons of brine solution
Place in the refrigerator and allow to brine for 24 hours
Remove and pat dry

Trim the excess fat cap to 1/4 inch thick.
Score the fat cap in a diamond pattern.
Coat entire butt with yellow mustard as a binder.
Mix all dry rub ingredients thoroughly.
Apply rub generously to all sides, massaging it into the meat.
Place on a plate in the refrigerator overnight, uncovered.

Smoking Process (18-hour smoke)

Prep Smoker

Preheat smoker to 225°F.
Drop the temperature to 190-200°F.
Use a mix of White Oak/hickory and fruit wood (apple or peach) for smoke.

Initial Smoke Phase (Hours 1-4)

Place the meat fat side up on the smoker.
Insert the temperature probe, if using.
Let it smoke undisturbed for the first 4 hours.

Spritz Phase (Hours 4-8)

Combine spritz ingredients in a spray bottle.
Spritz meat every 45-60 minutes.
Continue until internal temperature reaches 165°F (74°C).

Wrap Phase (Hours 8-18)

When the internal temperature reaches 165°F, wrap the meat tightly in butcher paper.
Return to the smoker.
Continue cooking until the internal temperature reaches 185-200°F.
Test for tenderness with probe - should feel like butter.

Rest Phase

Remove from the smoker.
Wrap in towels and place in a cooler (no ice).
Rest for a minimum of 2 hours.

Time and Temperature Guidelines

Total cook time: 18 hours

Smoking temperature: 200°F

Target internal temperature: 185-200°F 

Wrap temperature: 165°F 

Notes

Meishan pork's superior marbling yields exceptionally juicy pulled pork. The natural fat content may reduce cooking time compared to other breeds. Look for good bark formation before wrapping. Don't rush the process—the collagen breakdown is crucial—judge doneness by probe tenderness, not just temperature.

Serving Suggestions

Pull while still warm.
Serve on brioche buns.
Optional sauces on the side (not mixed in).

Traditional sides:

Coleslaw
Baked beans
Mac and cheese
Cornbread