You could also ask the butcher to trim off any excess fat but leave just enough, about 1/4 an inch, to aid with rendering, moisture retention, and flavor.
Drain off any excess liquid and pat dry. Next, score your meat making shallow perpendicular cuts to help with flavor absorption.
Coat meat with yellow mustard; this ensures the spicy rub sticks on the pork. Then combine all the ingredients for your dry spice rub and apply generously on the pork meat; cover and keep in the refrigerator overnight or for a few hours before smoking.
Your smoker should be clean before use. Ensure you don’t have grease or fat stains from your last cook-out to avoid fires.
Preheat your smoker at 225°F. You could go up to between 250°F to 275°F to cut down on some time. Next, add your pre-soaked wood chips to the compartment provided for them. Remember, we aren’t using them for fuel but a smoky aroma and taste.
Also, note that if your smoker has a water tray, you may not need to spritz your meat. Instead, regularly top up water in the tray to keep your meat from drying out.
Place the meat in your smoker and allow it to smoke for 8 to 10 hours at 225°F.
Spritz your meat every 60 to 90 minutes to keep the meat moist.
Most times, your meat will stop rising in temperature at about 150°F to 165°F. This is known as a stall, and you don’t want this.
To remedy a stall, take your pork out of the heat and wrap in two or three layers of Aluminum foil. Then pop it back into the smoker to continue cooking.
The pork is done cooking when your meat thermometer reads an internal temperature of around 195°F to 205°F.
Rest your cooked Boston pork for 45 minutes to 90 minutes. This allows for carryover cooking, further rendering fat and breaking down connective tissue.
Now it’s time to make your pulled pork. Get your forks or bear claws to pull apart your meat, giving you a nicely shredded Boston butt.
Drizzle some of your favorite hot sauce or BBQ sauce, and you’re good to go. My other favorite ways to eat the Boston butt are as a pork sandwich with coleslaw or potatoes, baked beans or rice; with omelets, tacos, and wraps. Serve up and enjoy!