Smoked Pork Butt
8 pound pork butt
1/4 cup yellow mustard
1 cup of your favourite rub
pecan/apple wood chips at 50:50 ratio
Rinse pork butt and pat dry. Apply light coat of mustard and apply the rub. Set smoker to 225 F - 240 F. Place butt directly on grate. Use a pan to catch drippings. Smoke until internal temperature reaches 200 F - 205 F. At 175 F - 185 F it might "plateau" as the collagen is melting at that point. This might take quite a long time (1.5 to 2 hours per pound). Remove meat from smoker and allow to rest for at least 30 minutes before pulling. Serve with sauce. An awesome sauce to accompany it is East Carolina Vinegar Sauce.