Pulled Pork
This recipe is Don's technique, a "reverse smoke" with dry rub, sous vide to cook, then smoke for flavor.
Dry Rub
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons salt
Directions
Sous vide
  1. Tie the pork up with string in case it tries to fall apart after sous vide.
  2. Rub the pork butt generously with the dry rub. Save a few tablespoons to rub again before smoking.
  3. Place into vacuum bag and sous vide at 165° F for 18-24 hours.
  4. Remove from sous vide, drain and reserve juices, then refrigerate until ready to smoke.
Smoke
  1. Apply the reserved dry rub.
  2. Smoke at 225-250° F for 2-3 hours.
  3. Pull the pork and serve forth.