The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the pork, massaging it into every little pore, reserving one tablespoon of the rub. Place the pork into a plastic bag and add Andy’s Marinade then refrigerate overnight.

Before you begin to barbecue remove it from the refrigerator. Let the pork set at room temperature for 30 minutes.

Prepare the “Andy’s Drum Smoker™” for smoking with a temperature of 200 to 225 degrees.
In a saucepan, mix together the spritz ingredients and warm over low heat until dissolved.

Cook the pork until an internal temperature of 170 to 185 degrees is reached, 1 to 1.25 hours per pound. Every hour or so, spritz the pork butt with the Andy’s Spritz mix or Mop with the mop mix.

When the meat is cooked, remove it from the grill and let it stand at room temperature for 15 minutes. Then pull off chunks of the meat and either shred or chop them for serving. Make sure you have some of the darker chewier parts mixed in. Let it rest in the steam table (145 degrees) 15 minutes before serving. Serve with Andy’s Original Blend Barbecue Sauce. One variation you may consider is serving with Andy’s Carolina Gold Barbecue Sauce.

6-8 pounds of pork butt or pork shoulder
Rub use Andy’s Barbecue Seasoning or make a simple barbecue rub.
1⁄4 cup paprika
1⁄4 cup ground black pepper
1⁄4 cup salt
1⁄4 cup brown sugar
2-tablespoons each of chili powder, garlic powder, onion powder.
1- teaspoons cayenne, dry mustard.

Spritz
3-cups of Apple Juice
1-cup sugar
1-teaspoon liquid butter

Mop
12-ounce can of beer
1⁄2 cup of each cider vinegar, water
1⁄4 cup salad oil
1⁄2 medium onion, minced
2-garlic cloves, minced
1-tablespoon Worcestershire sauce
1-tablespoon of rub

One variation for a Andy’s mop.
12- ounces of Andy’s Carolina Gold Barbecue Sauce
1-cup salad oil and water
1-cup White Zinfandel wine