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. Allow pork to rest at room temperature for 45min while smoker pre-heats.
5. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180F on smoke mode with dampers 2/3 closed.
2. Place pork butts on separate racks in the smoker, fat cap up.
3. Insert meat probe to monitor temperature.
4. Run until internal temperature reaches 90F (2-4 hours).
5. Fill pan ¾ full with sawdust and dampen thoroughly with water.  Form mixture into a funnel shape and place on the heating element.
6. Smoke until internal temperature reaches 165F (3-5 hours).
7. Remove pork from smoker and wrap well with butcher paper.
8. Return wrapped pork to smoker and insert meat probe.
9. Carefully remove sawdust pan from the smoker.
10. Change to cook mode and increase temperature to 250F, close dampers.
11. Run until internal temperature reaches 200F (8-10hrs).
12. Remove pork from smoker and place in an empty cooler to rest for at least 1 hour, but up to 3.