Servings: 12

8 lb pork shoulder 8 lb pork shoulder
spice dry rub spice dry rub
liquid injection (cooled briefly) liquid injection (cooled briefly)
Mustard Mustard
Apple juice Apple juice
 
For serving: subheading: For serving:
Buns Buns
BBQ sauce BBQ sauce
Cole slaw Cole slaw

Night before: subheading: Night before:
Trim off any excess fat cap, silver skin, or other unattractive bits, saving them in a sealed container for making things like pork stock at a later date.
Rinse the meat off in cold water and pat it dry with paper towels.
Weigh pork and calculate the cooking time. 90 min/pound @ 250° or 80 min/pound @ 275° or 2 hr/pound @ 225°. (min/pound * weight + 2.5 hrs = total cooking day time)
*Ex. Dinner @ 6pm, 7 pound roast, smoking at 250°; 90*7=630 minutes (10.5 hrs) + 2.5 hours for prep and resting = 13 hours; Pull meat out of the refrigerator and start the smoker at 5:00 a.m.*
Make dry rub.
Prepare injection and allow it to cool briefly. Inject the pork butt in numerous places. Discard any spilled or leftover liquid and pat the outside of the pork dry.
Coat the outside of the pork butt thoroughly in mustard.
Rub in your spice mix before transferring the meat onto a large baking tray. Cover with plastic wrap and refrigerate overnight.
Cooking day: subheading: Cooking day:
Remove meat from the fridge to allow it to come to room temperature. Add additional rub if needed.
Preheat the grill to 250° F (225° or 275°).
Insert a thermometer into the thickest part of the butt and place it - fat side up - onto the grates and close the lid.
Check the meat every hour and spray it down with a 50:50 mixture of apple juice or cider and water to help keep the meat moist and the outside from burning.
When the internal temperature reaches 175° F (at least 150°), place the pork into an aluminum baking pan. Add less than half an inch of your spray mixture to the bottom of the pan and cover tightly with aluminum foil, then return everything to the smoker (or into the oven at 250°).
Continue cooking until the meat reaches 195° F then wrap the pan in a clean towel and transfer everything into a cooler (without ice). Close the lid and let it sit inside for a minimum of one hour.
Remove the bone from inside the meat (it should be tender enough to where you could just poke into it with a fork and pull it out), then get to shredding.
Using two forks, simply pull the meat apart in the pan, mixing it around to coat it in any collected juices that pooled during the resting time.