BBQ Pulled Pork from the Grill | Juicy & Smoky

Pat the pork neck dry. In a bowl, mix the brown cane sugar with smoked paprika powder, fine table salt, and ground black pepper to form a uniform BBQ dry rub.

Brush the meat thinly and evenly with the medium-hot mustard – the mustard acts as a binder so the spices adhere perfectly to the meat. Then generously and firmly rub the prepared rub all over.

Set up the grill (kettle or gas grill) for indirect heat at a constant cooking chamber temperature of 110–120 °C. Add soaked smoking chips (e.g., apple or hickory wood) onto the embers or into the smoker box.