Directions

Preparation

1. Pat the pork dry with paper towel
2. Trim the pork as needed
3. Slather the pork with mustard and then season all sides generously with seasoning.
4. Allow to rest at room temperature while the smoker preheats (45 minutes)

Procedure

1. Preheat smoker to 225 degrees
2. Place the pork butts on separate racks and in the smoker, fat cap up
3. Insert meat probe to monitor temperature
4. Cook for 2-4 hours until the internal temperature reaches 100 degrees
5. Fill a sawdust pan ¾ full with sawdust and dampen with water
6. Form the sawdust into a funnel
7. Place the pan on the heating element
8. Smoke for 2-4 hours until the internal temperature reaches 165 degrees
9. Remove the pork from the smoker and wrap well with butcher paper
10. Place the pork butts back in the smoker and cook until the internal temperature reaches 200 degrees. (4-8 hours)
11. Remove the po from the smoker and place in an empty cooler to rest for at least 1 hour, but up to 3.
12. Shred the pork and enjoy