Step 1

Preheat the smoker to 250°. Start by coating the pork butt on all sides with the mustard.

Step 2

Next, generously season it on all sides with salt and pepper. It’s important that all 6 sides of the butt are seasoned for maximum flavor.

Step 3

Place the seasoned pork butt on the grates and place a thermometer in the center of it. I like to place it on a top grate with a pan below to catch any drippings to avoid any “grease” smoking. Smoke until the butt stalls, which is usually between 160° and 165°.

Step 4

If you notice any spots drying out on the top or sides of the pork, feel free to spray some BBQ spritzer on it. This will help add flavor, tenderize it, and stop that area from crisping up too much.

Step 5

Remove the pork and place in two sheets over overlapped butcher’s paper that is roughly 3 feet long. Fold the bottom part of the paper up to wrap around the pork. Next, fold the paper right over left. Then fold it left over right. Roll the butt forward making sure it is still fat cap side up and the paper is underneath.

Step 6

Place it back on the smoker in the same spot and pierce again in the center with a thermometer.

Step 7

Smoke the pork until it reaches at least 202° or more. Pork will technically shred starting at 190°, but I find it to be juicier and more tender when pushed to 202° plus.

Step 8

Remove it and let it rest at room temperature for 30 to 45 minutes. You can let it rest for even longer. If you do decide to do that keep it well insulated like in a cooler to help keep temperatures above the 140° danger zone.

Step 9

Pull or shred the pork using your hands or two large forks.

Step 10

Serve it with my famous BBQ sauce for Pulled Pork Recipe.