Directions

Preparation

1. Pat pork dry with a paper towel and trim as needed.

2. Score the fat cap in a crosshatch pattern.

3. Slather the pork with mustard and season generously on all sides.

4. Let pork rest at room temperature for 45 minutes while the smoker preheats.

5. Line the smoker drip tray with fresh aluminum.

Smoking Procedure

1. Preheat the smoker to 180°F with dampers closed.

2. Place pork butts, fat cap up, in a foil pan inside the smoker. Insert a meat probe to monitor the internal temperature.

3. Once smoker has preheated, fill a pan 3/4 full with dampened sawdust, shape into a funnel, and place on the smoke burner. Set both dampers to 1/4 open.

4. Smoke the pork for 5–8 hours at 180°F until the internal temperature reaches 165°F.

5. When the pork reaches 165°F, remove it from the smoker, wrap it tightly in butcher paper, place it back in the smoker, and reinsert the meat probe.

6. After putting the wrapped pork in the smoker, remove the sawdust pan and increase the smoker temperature to 250°F and close the dampers.

7. Cook for 8–10 hours at 250°F until the internal temperature reaches 200°F.

8. Remove the pork and let it rest before shredding.