Trim: Trim any hard, thick, unrendered fat cap from the pork butt, leaving about a 1/4-inch layer of fat.

Inject: Whisk together the white grape-peach juice and beef brine. Fill your injector and inject the mixture systematically throughout the entire pork butt until it cannot hold any more liquid.

Season: Wipe away any excess surface moisture. Apply a thin layer of the yellow mustard binder, then coat all sides generously with your base DB180 BBQ Rub.

The Flavor Rest: Let the seasoned and injected pork butt rest at room temperature for at least 1 hour (factored into the total prep time above). This allows the injection to settle deep into the meat fibers and lets the rub fully sweat into the surface. Preheat your pellet smoker to 225°F during the last 20 minutes of this rest.

Place: Put the rested pork butt directly on the grates (fat-side down or up based on your grill's heat source). Insert your digital meat probe into the thickest part, away from the bone.

Smoke & Spritz: Smoke undisturbed for the first 3 to 4 hours. Once the bark begins to set, spritz the meat every hour with a little juice or water to keep the surface moist.

Identify the Wrap: When the internal temperature hits 160°F–170°F and the bark is dark and mahogany, remove the pork butt from the grates.

The Glaze Wrap: Place the meat into a heavy-duty disposable aluminum foil pan. Apply a healthy cover of DB180 Sweet rub, pour over 1 cup of pure maple syrup, and coat it with 1 full bottle of DB180 Spicy BBQ Sauce. Cover the pan tightly with heavy-duty aluminum foil.

Finish Cooking: Return the covered pan to the smoker. Cook until the internal temperature reaches 203°F and your thermometer probe slides into the meat with zero resistance.

Rest: Remove the pan from the smoker. Leave it tightly covered and let it rest in an empty cooler or an off oven for 1 to 2 hours (factored into the total cook time above) to allow the meat to reabsorb all its internal juices.

Shred: Remove the bone (it should slide right out) and shred the meat directly into that incredible maple-spicy pan sauce.

Season: Pour some of the pan juice into the meat to add additional flavor and moisture to the meat.

Final Touch: Give the shredded meat a light, final toss to ensure every bite is completely coated in the glaze.

Trim: Trim any hard, thick, unrendered fat cap from the pork butt, leaving about a 1/4-inch layer of fat.

Inject: Whisk together the white grape-peach juice and beef brine. Fill your injector and inject the mixture systematically throughout the entire pork butt until it cannot hold any more liquid.

Season: Wipe away any excess surface moisture. Apply a thin layer of the yellow mustard binder, then coat all sides generously with your base DB180 BBQ Rub.

The Flavor Rest: Let the seasoned and injected pork butt rest at room temperature for at least 1 hour (factored into the total prep time above). This allows the injection to settle deep into the meat fibers and lets the rub fully sweat into the surface. Preheat your pellet smoker to 225°F during the last 20 minutes of this rest.

Place: Put the rested pork butt directly on the grates (fat-side down or up based on your grill's heat source). Insert your digital meat probe into the thickest part, away from the bone.

Smoke & Spritz: Smoke undisturbed for the first 3 to 4 hours. Once the bark begins to set, spritz the meat every hour with a little juice or water to keep the surface moist.

Identify the Wrap: When the internal temperature hits 160°F–170°F and the bark is dark and mahogany, remove the pork butt from the grates.

The Glaze Wrap: Place the meat into a heavy-duty disposable aluminum foil pan. Apply a healthy cover of DB180 Sweet rub, pour over 1 cup of pure maple syrup, and coat it with 1 full bottle of DB180 Spicy BBQ Sauce. Cover the pan tightly with heavy-duty aluminum foil.

Finish Cooking: Return the covered pan to the smoker. Cook until the internal temperature reaches 203°F and your thermometer probe slides into the meat with zero resistance.

Rest: Remove the pan from the smoker. Leave it tightly covered and let it rest in an empty cooler or an off oven for 1 to 2 hours (factored into the total cook time above) to allow the meat to reabsorb all its internal juices.

Shred: Remove the bone (it should slide right out) and shred the meat directly into that incredible maple-spicy pan sauce.

Season: Pour some of the pan juice into the meat to add additional flavor and moisture to the meat.

Final Touch: Give the shredded meat a light, final toss to ensure every bite is completely coated in the glaze.