Select a Boston butt. Trim off most of the fat, while leaving some still on. Rinse meat off with cold water. Pat dry with paper towels. Rub a thin layer of yellow mustard all over the butt. Shake a generous amount of bbq rub all over the meat. Wrap in plastic wrap and store in refrigerator over night.
Remove the butt from the refrigerator and apply another layer of bbq rub all over. Let it sit on the counter for about 30 minutes while you prepare your smoker.
Prepare the smoker. Liberally oil the grate. Add hickory wood chunks to the hot coals,and try to keep the temperature around 220 to 230 degrees. Place a meat thermometer (one that is used for staying in the meat while cooking) in the center of the butt. Add the meat to the smoker and put on lid. Don’t remove the lid of the smoker, as it will decrease the temperature and will take longer to cook.
Generally it will take around 1 1/2 hours per pound of meat that you are cooking. You will need pretty much all day to have a perfectly cooked Boston butt, depending on the size. You will need to get the internal temperature of the meat around 190-210 degrees for the pork to be tender enough to pull apart easily.
When the meat reaches temperature, pull it off the smoker. Let it sit for about 45 minutes before pulling. Serve with your favorite bbq sauce and sides.
Check back and I will have recipes for using leftover pulled pork….if there is any!