Let's get grilling

1 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.
2 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.
3 Place skewers on the smoker or grill away from direct heat and cover. Allow the kabobs to smoke until they reach an internal temperature of 185°F and are extremely tender, approximately 3 hours.
4 Remove pulled pork kabobs from the smoker or grill and serve immediately along with your favorite BBQ sauce.
Cooking for 16 people


  • boneless pork butt (approximately 4–5 lbs.)
  • yellow mustard
    ¼ cup
  • of your favorite BBQ dry rub seasoning
    1 cup
  • wooden skewers
Credit: Clint Cantwell

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