Ingredients
8 pound bone-in Boston butt roast
5 TBS jarred yellow mustard
1/3 cup packed brown sugar
3 TBS sea salt
2 TBS paprika
2 TBS garlic powder
2 tsps cracked black pepper
1/2 tsp cayenne pepper
Unfiltered apple cider vinegar in a spray bottle
Water for drip pan smoke at 225 for a hour per pound Rub the entire roast well with the mustard to coat. Generously apply the dry rub, pressing it into the mustard, to completely cover the butt. The mustard will help to hold the dry rub in place. Cover the pan tightly with plastic wrap or aluminum foil. Place the pan in the refrigerator for 8 to 12 hours, basically overnight. Anymore than 24 hours is too long, as it will draw too much moisture out of the meat. Place the roast on the upper rack of the smoker. Place a drip pan on rack below to catch all the lovely drippings! Insert thermometer, pork is done at 190 replenish wood chips every hour, At 2 hour intervals spray some apple cider vinager on the roast just to moisten it. If your roast is having a hard time getting to 190 in a timely manner you can put in over at 350 until it reaches temp. Let rest for 30 minutes. Pull! I like to add the drippings to the meat after it is pulled, adds some great flavor
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