Step 1

Add the salt, brown sugar, paprika, granulated garlic and onion, chili powder, pepper, cumin, mustard powder, and coriander to a small bowl and mix until well combined.

Step 2

Unpackage and rinse the pork butt under cool running water. If necessary, trim off the fat cap so that it is no more than 1/4 inch thick. Pat the pork dry with paper towels.

Step 3

Slather yellow mustard all over the surface of the meat, then apply a generous amount of the dry rub mixture. Massage the rub into the meat so it sticks well. Let the seasoned pork rest at room temperature for 1 hour.

Step 4

In the meantime, fill the smoker's water pan with a mixture of half apple juice and half water. Then, preheat it to 250 degrees F. Once preheated, add apple or cherry wood chips (or a mixture of the two) to the smoker box.

Step 5

Place the pork butt directly on the smoker rack and insert a digital probe meat thermometer into the thickest part of the meat away from the bone. Close the smoker lid and adjust the cooking temperature to 225 degrees F. Try to avoid opening the lid too often as this will let out heat and smoke.

Step 6

Allow the pork butt to smoke for several hours, checking on it periodically to make sure the temperature stays steady. Add more wood chips if necessary during the first couple hours of cooking to create smoke to fill the smoker chamber.

Step 7

Cook the pork butt until it reaches an internal temperature of 205 degrees F, anywhere from 8 to 12 hours, depending on the size of the pork butt.

Step 8

Once the pork butt is fully cooked, remove it from the smoker and wrap it tightly in pink butcher paper or aluminum foil. Place the wrapped meat in an insulated cooler or cold over and shut the door. Let it rest for at least 30 minutes, or up to 2 hours, before shredding the meat with meat claws or your hands.