Light The Grill or smoker

Prep the meat

• trim the fat off of your pork shoulder (NOT the fat cap!)
• cut cross hatches into the fat cap diagonally each way.
• rub with mustard and sprinkle with rub.
• let rest 10 minutes.
• We'll start smoking the meat now, so add your cherry wood or smoking box!
• Take the meat to the smoker and place on the grates.
• You will cook this for about 5 hours until it reaches an internal temperature of 170.
• When it hits this stage, wrap it in tin foil and bring it inside to put in your oven.
• Place it in an oven heated to 250 for and additional 5 hours until it reaches 200 degrees.
• Remove and and let it sit for an hour.
• Open the foil and let it cool a bit, then pull the pork!