Pregame Plan: Preheat smoker to 245 degrees F. Smoke with cherry and pecan wood mix. You can use other wood as well, but the cherry pecan blend you won't be disappointed with if you've never tried that before!
Step 1: Trim any hard fat off of the meat. Pat dry and apply a binder - I used stadium mustard - (you can use yellow mustard, dijon mustard, olive oil. etc.). Apply a coat of the binder on the entire Boston butt.
Step 2: Make a dry or use your favorite one. Click here for a simple recipe. Also, check out Red Beard Seasonings Ohio Pork Rub Apply the dry rub on the entire roast.
Step 3: Place directly on the rack in the smoker and cook for an average of 1 hour per pound of meat. You will be shooting for an internal temperature of 160-165 degrees F. Every hour you will want to spritz the meat with apple juice or apple cider. This will provide a moisture base for the smoke flavor to marry into the meat and this is what gives you a nice looking smoke ring.
Step 4: Once internal temperature reaches 160-165 degrees F pull the Boston Butt and wrap in aluminum foil or butchers paper. Then put back in smoker at a temperature of 350 degrees F until you reach and internal temperature of 200-205 degrees F. Pork will pull after the collagen breaks down in the meat - this process occurs around the 180 degree mark. I recommend cooking to a minimum internal temperature of 200 degrees for the most tender pulled pork.
Step 5: Remove from smoker, let the Boston butt rest for about 15-20 minutes wrapped. Remove from wrap and pull. Add your favorite sauce, serve on sandwiches, or make pulled pork smoked nachos - see that recipe here!
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