Spread the mustard all over the Boston butt. Rub the spice mix into the meat, make sure to cover it completely. Wrap the meat with aluminum foil and refrigerate until ready to smoke. When ready to cook, heat your smoker to 250 degrees F and place the boston butt in the center of the grill. Before pulling apart, let meat sit for 10 minutes.
Season pork butt generously with dry rub seasoning. Place pork in a resealable plastic bag. Spread mustard evenly over butt while inside the bag to avoid mess. Seal bag and refrigerate overnight. Preheat smoker to 225°F. Place butt on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 185°F.
Smoked Boston Butt Recipe for Pulled Pork This recipe will serve approximately 10 to 16 people, depending on appetites. Preparation time is approximately 20 minutes for a bone-in roast. Cook time is approximately 8 to 10 hours. This recipe yields sweeter smoked pork, but the apple cider vinegar spritz will help to mellow that a bit.
This cut is what is generally used to make pulled pork for sandwiches. The size of the shoulder or butt is what makes it a perfect choice for smoking in a Masterbuilt Digital Electric Smoker. This large piece of meat is a bit difficult to slow braise in a Dutch oven indoors without having to cut it into smaller portions and removing the blade.