Heat your smoker to 250°F (121°C).

If your pork butt is not deboned, debone it, but this procedure is not the easiest kitchen task, and unless you’ve done it before, we recommend having your butcher debone your pork shoulder.

Tie the butt at roughly 1” intervals to create a tight, uniform roast.

Rub the roast all over with mustard. This acts as a binder for the rub and has little impact on the final flavor.

Coat the roast in BBQ rub.

Inject the pork butt with your favorite bbq injection.

Combine vinegar and hot sauce in a spray bottle or a bowl for later application.

Probe the roast.

Set up your Smoke® 2-channel Alarm Thermometer with a high alarm to 175°F (79°C) for the meat probe. For the air probe, set the high alarm to 275°F (135°C) and the low alarm to 225°F (107°C).

Smoke-roast the pork butt for 2 hours.

Spritz or brush the roast with the vinegar/hot sauce mixture, then apply another coat of rub.

Continue to smoke.

When your meat alarm sounds, check the temp with your Thermapen® to verify. If you see any internal temperatures below 175°F (79°C), continue to cook until it is done.

When done, let the meat rest for at least 30 minutes before slicing. Or eat it cold by wrapping it loosely in foil and refrigerating it overnight to make for super easy slicing. After slicing, just reheat the slices in any juices that collect in the foil mixed with a little water.

Serve on white bread with your favorite BBQ sauce, some good pickles, and white onion.