Step 1

While the Boston butt is still cold from the fridge - Trim the fat cap down to about an 1/8 of an inch

Step 2

Using a binder (Olive oil or Mustard) rub the binder over the entire butt and season well with Lane’s Spellbound Rub

Step 3

Set smoker to 275 degrees and place the seasoned butt on the smoker fat cap up and smoke 6 - 7 hours or until the internal temperature reaches 180.

Step 4

Once the internal temperature reaches 180 - remove and wrap with foil (or butcher paper) and place back on to the smoker for 1 - 2 hours until the internal temperature reaches 205.Wrapping - I take two pieces of foil about 3ft long each and place them like a PLUS symbol ( + ) then place the butt in the middle and wrap it from inside foil to the outside foil.

Step 5

Once the internal temperature of the butt reaches 205 remove and rest for at least 1 hour. I like to place mine still in the foil in a yeti cooler. You can also wrap it with a beach towel and place in a cooler or even the oven.

Step 6

In a large bowl add ½ cup apple cider vinegar, ½ cup brown sugar, and a tablespoon of Spellbound Rub. Using heat resistant gloves and food safe latex gloves - Remove the bone from the butt and begin pulling the meat to the consistency you prefer and place in the bowl. Once you’re done pulling, pour the leftover juices in the bowl. Mix together and you’re ready to eat.