Bone-In Pork Butt
Bone-In Pork Butt
1 (7 lb.) roast  |  serves 28
  • Trim excess pork fat (anything over 1/2");
  • Score fat so it will melt into the pork while smoking and so that you can get more rub into the meat;
  • Rinse with white vinegar and pat dry with clean paper towels;
  • Rub pork with about 1/4 cup of yellow mustard;
  • Rub pork with 1/2 cup of rub;
  • Inject pork with 10-12 oz. of spritzer;
  • Let sit overnight in fridge;
  • Set up smoker with 1 chimney unlit lump charcoal and 2 chimneys lit lump charcoal;
  • Start pork fat side pp and add wood chips to smoker;
  • Add more chips every 1/2 hour;
  • Every 2 hours insert remote thermometer probes. Be careful not to let thermometer touch bone or you will get a false reading;
  • After 5 hours, place in foil pan and liberally coat with spritzer. Wrap pan tightly with foil;
  • Continue cooking without adding wood chips or opening smoker until thermometer hits 195 degrees F, about 8-10 hour total.