Instructions

Prepare smoker or grill for indirect cooking, adjusting vents to bring the temperature to 225°F. Add 2–3 chunks of your favorite smoking woods to ashed over charcoal briquets for maximum smoke flavor.

Cut pork butt into 1/2–inch thick strips. Thread each strip onto two side-by-side wooden skewers then coat lightly with yellow mustard followed by a layer of BBQ dry rub seasoning.

Place skewers on the smoker or grill away from direct heat and cover. Allow the kebabs to smoke until they reach an internal temperature of 185°F and are extremely tender, approximately 3 hours.

Remove pulled pork kebabs from the smoker or grill and serve immediately along with your favorite BBQ sauce.