Ok. Let’s begin! First things first, you’re going to want to trim it up a bit. Take off some of the fat, but not too much. You want this melting into the meat as she cooks. If there is a huge fat cap on the thing, feel free to take it down a peg.
Side Note: some people preach that brine is necessary for pulled pork. Meh, I don’t do it. This cut of meat does not need much help. Brine if you want. It is not essential.
Pre-heat your grill to 270℉
1) Now that you’ve trimmed up Boston Butt (still sporting a liberal amount of its fat), you can now coat the pork in mustard. Rub it down and get a generous coat over the entire thing. You want this to be even. The mustard mixed with the salt and pepper is going to make up the base of your bark.
2) Once coated, sprinkle on the salt and pepper and be very generous. When you break this butt up, all this will mix into the entire batch therefore you don’t have to be shy. Coat it as much as you want!
3) Ok, now you’re going to draw in some apple juice into your injector. You’ll now fill up the pork with apple juice. Watch it expand. Space your injections out and try and cover the entire piece of meat.
4) Fill up your water tray and place it on the grill.
5) Next, lay the pork butt on your grill. I suggest putting it in the center of the smoke, in an area of in-direct heat. Be sure to have the fat cap up. By doing this, this will allow the fat juices to flow down through your shoulder.
6) You are going to leave it to sit in the Smoker for roughly 2.5 hours. At this point, you are going to fill up a spritz bottle with water and apple cider vinegar. Spritz your pork butt all over. This is going to help keep the outside hydrated. You will do this now once, then every 30-40 minutes or so. You don’t need to go crazy. Just get the surface coated to cool it off a bit.