- Dry Rub:
- 5 tablespoons dark brown sugar
- 4 1/2 teaspoons garlic powder
- 4 1/2 teaspoons onion powder
- 4 teaspoons paprika
- 4 teaspoons seasoned salt (such as LAWRY'S®)
- 1 tablespoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 3 1/2 pounds bone-in Boston butt roast
- 1/2 cup spicy brown mustard
- 1 cup pickle juice
- 3/4 cup olive oil
- charcoal
- 8 pounds fruit wood chunks for smoking
- 2 cups pilsner-style beer (such as Budweiser®)
- 4 1/4 cups water, or as needed
- Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
- Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
- Combine pickle juice and olive oil in a small bowl.
- Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
- Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
- Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
- Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.