Pulled Pork Shoulder

Method

1. Trim the bone-in pork butt and coat it with mustard, then pack on a heavy dry rub.
2. Set the smoker to 250 degrees F and add wood for a clean, thin blue smoke.
3. Smoke low and slow, spritzing now and then, until the bark sets and the meat probes tender.
4. Glaze with the hickory smoke near the end, then rest wrapped before slicing or pulling.