Smoked Pork Butt – Pit Boss

Smoked Pork Butt – Pit Boss 

Ingredients:

  • 1 pork butt (8–10 lbs, bone-in)
  • Yellow mustard
  • TX ALL SEASONING Original (heavy coating)
  • Apple juice (optional)

Smoker:

  • Temp: 225°F
  • Pellets: Hickory or Apple

 

 Coat pork butt with mustard, season heavy with TX ALL SEASONING Original, place fat side up on smoker at 225°F. Cook until internal temp reaches 160–165°F.

 Wrap in butcher paper or foil with a splash of apple juice.

 Return to smoker and cook until internal temp reaches 200–205°F and probe is tender.

 Rest 1–2 hours, shred, mix juices back in, and serve.