1/4 cup yellow mustard
BBQ seasoning
Directions:
Heat a smoker to 275°F. I used a pellet smoker with cherrywood pellets.
Pat the meat dry and spread a thin layer of mustard all over the pork butt. Liberally sprinkle all sides of the pork with BBQ seasoning.
Place meat (fat side up) directly on the rack in the smoker and smoke, with full smoke, for 8-10 hours. Maintain the smoker at 275°F the entire time. The approximate smoking time is 90 minutes per pound at 275°F.
Start spritzing the meat with apple juice (I do two parts apple juice to one part apple cider vinegar) in a spray bottle, at 2-3 hours in. Spritz once an hour until the internal temperature of the meat is between 165°- 175°F. At that time, remove meat and wrap with pink butcher paper or aluminum foil. Tightly wrap meat and return to the smoker. Continue smoking meat until the internal temperature is 205°F. Remove meat from the smoker and let rest for 30 minutes.