Smoky BBQ Pork Sandwich Fillings

Gather all ingredients.

If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. Our Basic Brine for Smoking Meat recipe can help you out here. Remember to cover and refrigerate the pork while soaking.

Preheat an outdoor smoker to 200-225°F (95-110°C). Place a roasting rack into a drip pan.

In a small bowl, mix the brown sugar, chili powder, and any additional seasonings of your choice. Apply this mixture generously onto the pork and rub it in with your fingers.

Place the roasting rack with the meat into the drip pan and smoke at 200-225°F (95-110°C) for 6 to 18 hours or until the internal pork temperature hits 145°F (63°C).

Once done, let the meat rest before slicing and serving on sandwiches with your choice of toppings.