STEP 1:
Smear mustard over the pork butt to use a binder for the seasoning. Season the pork butt on all sides with a good BBQ rub. To let the rub set in even more, season it the night before.
STEP 2:
Get your smoker between 250°F and 275°F (121°C-135°C). Insert a ThermoPro TempSpike into the pork butt for constant wireless temperature monitoring. Place the pork butt on the smoker.
STEP 3:
After 60 minutes, continue to spritz your meat every hour with apple cider vinegar to keep the bark from drying out.
STEP 4:
When the bark has been cooked to your desired consistency, remove it from the smoker. Cover with foil, put it in an aluminum tray, and return it to the smoker.
STEP 5:
Once the TempSpike informs you that the meat has reached an internal temp of 207°F (97°C), remove it from the smoker and place the tray in a sealed cooler to rest for at least 1 hour,
