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Smoked Boston Butt

Smoked pork shoulder, also known as Boston butt, has roots in Native American and European smoking techniques. It became a Southern barbecue staple, especially for pulled pork. Today, it’s popular at cookouts and barbecues across the U.S.
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Ingredients
  

  • 3 tbsp salt
  • 3 tbsp pepper
  • 1/2 cup yellow mustard
  • 1 cup apple cider vinegar

Instructions
 

  • The Season. Season pork butt generously. My preference is salt and pepper, but you can use any rub you prefer.
  • Marinade the flavor... Place pork in a resealable plastic bag. Spread mustard evenly over butt while inside the bag to avoid mess. Seal bag and refrigerate overnight.
  • Preheat smoker to 225°F.
  • Smoke the butt... Place butt on middle rack of smoker and smoke for 7 to 8 hours or until "the stall."
  • Spritzen... butt every 30 minutes with apple cider vinegar.
  • The stall... When internal temperature reaches 165°F or so, there is a stall when the meat temperature does not increase.
  • The Wrap... Remove from smoker, cover with heavy-duty aluminum foil, and return to smoker. Some use paper and others use plastic wrap. I prefer heavy duty aluminum.
  • Increase smoker temperature to 275°F.
  • The finish... Smoke for an additional 2 hours or until internal temperature reaches 205°F.
  • The Rest... Rest meat inside foil and wrapped in towels inside a cooler for 2 hours.
  • The Pull... Pull pork with a fork and serve.