• 10 lb. Pork Butt
• 12 tbsp. KC Combo (divided)
• Apple Juice
• 1 lb. Coleslaw
• Lowcountry Gold BBQ Sauce
• 8 Onion Buns

1. Preheat smoker to 225-250F.
2. Layer Pork Butt with a thin layer of Lowcountry Gold. Liberally season Pork Butt with KC Combo. Place temp probe as close to center of Butt as possible.
3. Place Pork Butt on smoker. Spritz with Apple Juice every 2 hours.
4. Smoke until internal temp of 203F (or probe tender). If you want to go faster, wrap it in foil when internal temp is 160F. Get smoker to 275-300F.
5. Pull when internal hits 203F not matter what. Rest for 10 minutes and shred!
6. When shredding sprinkle in 2 more tbsp of KC Combo.
7. Place Pork on Bun, slather with Lowcountry Gold, and top with Coleslaw!
8. MUNCH, MUNCH, MUNCH!

• Try using Surf's Up Hawaiian Rub the same way for a sweet/salty verison
• Don't like Carolina Mustard Sauce, use The All-American!
• Want a nice kick with the KC Combo? Throw in a couple tbsp of Kickin Chicken
• Don't want any sweetness with the rub? Try out Texas Crutch

1. This is a lot of meat? How do I reheat it?

I like to reheat it in a frying pan for smaller portions. If it is a lot for many people, I will put in a crock pot. Instead of a broth of sorts, I like to use Dr. Pepper or Coke to keep it hydrated.