Pork Butt Dry Rub
4 tablespoons seasoned salt
2 tablespoons dark brown sugar
1 1/2 tablespoons granulated sugar
3 tablespoons paprika
4 tablespoons garlic powder
2 tablespoons chili powder, dark
1 tablespoon pepper
1/2 tablespoons dry mustard
1/2 tablespoons ground cumin
Prepared yellow mustard
Dry the meat after removing from brine.
Pat dry with paper towels and score fat in a cross hatch pattern.
Place on plastic wrap.
Coat liberally with yellow mustard.
Coat liberally with the dry rub.
Wrap with plastic wrap and let sit in refrigerator over night.
Remove one hour before putting on smoker and let come to room temperature.
Unwrap and put on smoker or grill or oven and let cook.