Step 1

Preheat your smoker to 225° F. Place a disposable aluminum tray of water under the grate.

Step 2

Pat your Pork Butt dry with paper towels and spread classic yellow mustard all over the meat. Then, generously press any dry rub seasoning of your choice over all sides of the pork butt.

Step 3

Place your fully seasoned pork butt directly on the smoker grate, fat side up and insert your smoker’s thermometer probe. Smoke for several hours until the meat reaches an internal temperature of 160° F.

Step 4

Once your Pork Butt reaches 160° F, wrap it in NON-COATED butcher paper and place back on smoker to continue smoking until the internal temperature reaches 203° F.

Step 5

Once your Pork Butt reaches an internal temperature of 203° F (remember, this should have taken about 1 1/2 - 2 hours per pound of meat), remove from smoker and let rest for one hour (still wrapped).

Step 6

Unwrap your Pork Butt and place in a large serving dish. Shred (or "pull") your pork using heat-resistant grilling gloves, meat claws or a couple of forks.

Step 7

Serve on buns with BBQ sauce and coleslaw.