Diva Q's Smoked Pork Butts with Mahogany Bark

1. Prepare the Diva Q Pork and Chicken Rub: In a bowl, mix together the brown sugar, smoked sweet paprika, Kosher Salt, coarse ground Malabar Black Pepper, mild chili powder, granulated garlic, granulated onion, Piri Piri or chipotle powder, ground cumin, ground coriander, and rubbed thyme. Store any unused rub in an airtight container.
2. Generously season the bone-in pork butts with the prepared Diva Q Pork and Chicken Rub.
3. Preheat your smoker to 225F. Place the seasoned pork butts in pans in the smoker.
4. Smoke the pork butts overnight at 225F, using hickory and cherry wood for flavor, until the internal temperature of the pork butts reaches 170F.
5. Once the pork butts reach 170F, remove them from the smoker, apply a sweet heat glaze using apple jelly and Gochujang paste, and then wrap them tightly.
6. Return the wrapped pork butts to the smoker and continue cooking until they reach a tender internal temperature (typically 200-205F for pulled pork). Let them rest before pulling or slicing.