Smoked Pork Butt

Yellow mustard (for binder)

Smoked Pork Rub

Directions

1. trim the fat cap to a thin layer or removed
2. completely cover the pork butt with yellow mustard
3. cover the pork butt completely with smoked pork rub and place in the refrigerator for 8-12 hours
4. remove the pork from the refrigerator and let it come up to room temperature
5. preheat smoker to 225 degrees
6. place the pork butt in the smoker and let it smoke for 12 hours
7. pull the pork butt from the smoker and check the internal temperature, it will be done when the internal temperature is 205 degrees, if it has not reached this temperature, wrap the meat in a couple layers of heavy foil or butcher paper and place back in the smoker increasing the smoker temperature to 275 degrees
8. check the meat temperature each 45 minutes to an hour until the meat has reached the internal temperature of 205 degrees
9. when the meat reaches the required temperature, remove it from the smoker and let it rest one to two hours before pulling the pork