INGREDIENTS

• 1 (7 to 8 pound) Boston pork butt
• 2 tablespoons yellow mustard
• 4 ounces spice rub (recommended: Out of this World BBQ Rub)
• 1 cup apple juice or apple cider

Directions:


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Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.

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2. Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.

Hope it helps!
Re-Mapping the Page.

I started using S& P mix on almost all my meats now. For the butts I spritz a mix of honey and apple cider vinegar.

When I'm pulling the meat I have a vinegar based mix that I pour into the mix to give a little extra umpf. I'll post it tonight.

oh, that's a good recipe. Can't wait to try this but with enhancement.

Can't wait for the post of your versions of the recipe. It's really a good thing to exchange ideas.

Definitely want to hit 200+ internal temp, IMO. I go for 205 because it makes it fall off the bone and pull easily. Apple wood is my go-to with Boston Butts.

Stemperford said:

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Can't wait for the post of your versions of the recipe. It's really a good thing to exchange ideas.

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Will post it this afternoon. forgot about it earlier.

Went to BBQ University at Leroy & Lewis. One of the tips is they take their pulled pork and mix it with 1c Samabl and 3C rice wine vinegar. Really gives it a nice flavor.

Are you meaning Sambal sauce from Huy Fong ?

GonzalesBear said:

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Are you meaning Sambal sauce from Huy Fong ?

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Yep. Sambal Oelek. I am sure there are many different makers, but I think that's the most common. Last time I didn't have enough rice wine vinegar so I used a mix of Apple Cider vinegar and Rice Wine Vinegar.

You want it to be able to really soak up the juice. It really gives it a nice flavor.