Trim pork fat down to 1/4 inch.
Rub with mustard and small amount of honey.
Rub liberally with dry rub.
Wrap tightly in plastic wrap and refrigerate for 8+ hours.
Set smoker to 225 for indirect cooking. Practice different temps later on.
Set pork butt on counter top to bring close to room temperature.
When Smoker reaches desired temperature, place a few wood chunks on coals. Place meat in smoker.
For first 2-3 hours, spritz with Apple Juice every 45 minutes.
Smoke until 198-203 internal temperature. The bone will wiggle loose easily.
Wrap tightly in aluminum foil. Place in cooler and cover with towels. Allow to rest for at least 1 hour.
Pull meat. Eat.
Notes: good dry rubs and good BBQ sauce are every bit as important as a proper cook. Find a great recipe, or 3, and experiment.
