Smoked Boston Butt (Pork Shoulder)

🛒 Ingredients

• 2.5 kg Bone-in Boston butt
• 3 tbsp Yellow mustard (binder)
• 3 tbsp Salt
• 1 tbsp Black pepper
• 2 tbsp Paprika
• 2 tbsp Brown sugar
• 6 chunks Mixed wood (hickory+apple)

👨‍🍳 Instructions

1. 1Apply mustard as binder. Mix dry rub and apply generously.
2. 2Smoke at 107°C for 12–14 hours, target internal temp 95°C.
3. 3Wrap in foil when bark is set (around 70°C internal).
4. 4Rest 2 hours in a cooler. Shred and serve.