Smoked Boston Pork Butt
Smoked Boston Pork Butt
Prep Time:
15 min
Cook Time:
10 hr 30 min (cook to an internal temperature of 190-200)
Serves:
4 to 6 servings
1 (7 to 8 pound) Boston pork butt
2 tablespoons yellow mustard
4 ounces spice rub (recommended: Tony Chachere’s)
1 cup apple juice or apple cider
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. Coat with your favorite barbeque sauce and serve.
(The outside temperature was 22F today, you have to love Pulled pork to be cooking in weather like this. I cut a path in the snow from walking back and forth)
