For the Pork

• Slather the yellow mustard all over the surface of the meat on all sides. This will help the rub stick to it.
• Coat all sides with your rub, massaging it into all of the crevasses.
• Set up your smoker to 250℉. Place the pork butt onto the hot smoker and smoke until the internal temperature of the meat reaches 165℉, about 3 - 4 hours. Every hour, use a brush to mop on some of the vinegar sauce.
• Remove from the smoker and wrap in a double layer of heavy duty aluminum foil or butcher paper.
• Place the wrapped pork back on the smoker at 250℉ and continue to smoke until the internal temperature of the meat reaches 205℉.
• Remove from the heat and let rest, wrapped, for 30 minutes.
• Pull the meat apart into chunks, throwing away any clumps of fat that did not render. Serve and enjoy.