| Level: | Easy |
| Total: | 18 hr 15 min |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Cook: | 10 hr |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
Reviews
Very simple, shoulder came out tender and juicy, pulled apart with a fork!
Yes
Perfect, flavorful and easy!
5 star
it was deffrent the whole family loved it
Simple and delicious
I seasoned an eight pound boneless shoulder with garlic salt and black pepper. I put in refrigerator overnight. Using McCormick’s Chili Seasoning, I rubbed into meat.
Grilled shoulder 10 1/2 hrs on grill using charcoal and applewood. Meat was perfect! A friend said it was the “best he’d had since luau 23 yrs ago”. Everyone(10) raved over the taste.
THANKS,
Jim
Nampa,Idaho
Grilled shoulder 10 1/2 hrs on grill using charcoal and applewood. Meat was perfect! A friend said it was the “best he’d had since luau 23 yrs ago”. Everyone(10) raved over the taste.
THANKS,
Jim
Nampa,Idaho
This was good, but I don’t think I’ll use all yellow mustard when I try it again.
Just too “mustard-y” for my taste. More rub, less mustard.