For the Chicory Rubbed Pork Butt: Combine all ingredients for the rub in a bowl. Rub pork shoulder with mixture and allow it to cure, uncovered, overnight in the fridge.
Combine ingredients for the Hard Apple Cider Spritz and put in a spray bottle.
When you are ready to cook, heat the grill to 250°F using the 2-Zone set-upand adding a few chunks of pecan, apple or other fruit/nut wood.
Place the pork shoulder in the smoker, with a drip pan underneath or on the cool side of the 2-Zone grill, close the grill lid, and cook for one hour, spritzing with the cider spritz every 30 minutes or so. Cook for 2 ½ to 3 hours or until the internal temperature registers approximately 165°F.
Combine the ingredients for the Butter Wrapping Mixture.
Tear off two sheets of heavy duty aluminum foil. Place the meat on the foil and pour the butter wrapping mixture over the meat.
Wrap the shoulder very tightly and return to the smoker or cool side of the grill. Cook at 250°F for 2 ½ to 3 ½ more, checking the temperature after 2 ½ hours with a meat thermometer. The meat will be done when the thickest part of the shoulder reaches 195°F.
Bourbon BBQ Sauce
In a small saucepan, heat the oil and sauté the red onion until it is beginning to caramelize. Add the garlic and continue to cook until aromatic.
Flambe with half the bourbon. Allow to flame for about a minute, then carefully add the ketchup, coffee rub, cider vinegar, and brown sugar. Add the remaining half of bourbon.
Heat slowly until brown sugar is dissolved and the sauce comes to a boil. Adjust with more sugar and salt if necessary.
Turn off heat and add the grainy mustard. Mix until combined.
Remove from heat and allow to cool.
Chicory Rubbed Pork Butt (continued)
Unwrap the shoulder, discarding foil and juices.
Glaze with Bourbon BBQ Sauce and very carefully roll the shoulder back onto the cool part of the grill–cooking for another 30 minutes to set the glaze. Allow to rest, tented with foil for a minimum of 30 minutes before serving.
