• Set up the Big Green Egg by preheat it to 225-250 F. Set it for indirect heat.
• While the smoker is preheating, prepare the Boston butt. Remove it from the packaging and pat it dry with paper towels. Trim an silver skin and only trim the fat cap if it is over 1/4 inch thick.
• Coat the entire pork butt in a mustard binder (or other binder of choice). Then evenly season with desired pork dry rub until fully coated. Let the pork butt sit at room temperature for 30 minutes if possible.
• Place the pork butt onto the grill grates, fat cap side up. Close the lid and smoke for 1 hour. It's optional to add a foil pan with water under the pork butt to catch drippings and add additional moisture during the smoking process.
• After an hour, begin lightly spraying the outside of the Boston butt with diluted apple cider vinegar or diluted apple juice to build the bark. Continue to spray every hour for 5-6 hours or until the pork reaches an internal temperature of 165-170 F.
• Once the pork butt reaches the stall, remove it from the smoker and place it into a foil pan. Spray the outside lightly and then wrap tightly in foil. Place it back onto the smoker.
• Continue to smoke until the pork butt reaches an internal temperature between 195-205 F. and is tender when inserted with a thermometer probe. Once tender, remove from the smoker.

Resting & Serving

• Plan to rest the pork butt for at least 1-2 hours for best results. Lightly wrap the pork in old towels and place it in a cooler to stay warm.
• Pull and shred the meat to serve, discard the large bones and any additional fat or connective tissue that doesn't break down. Serve for sandwiches and pair with Carolina gold BBQ sauce.