To smoke a Boston butt (pork shoulder) properly, follow these expert steps:

Preparation

• Remove the Boston butt from packaging and pat dry to remove moisture.
• Coat the entire pork butt with yellow mustard to help the rub stick.
• Generously season all sides with a BBQ rub or a simple mix of coarse salt and black pepper, ensuring all surfaces are covered for maximum flavor

Setting up the Smoker

• Preheat your smoker to a temperature between 225°F and 275°F. Lower temps (225°F) offer longer, slower cooking; higher temps (275°F) speed up the process but still yield tender meat

• Use indirect heat and add wood chunks for smoke flavor. Preferred woods include cherry, apple, or hickory

• Place a water pan in the smoker to maintain moisture

Smoking Process

• Place the pork butt fat side up on the smoker grate, ideally centered to avoid hot spots

• Insert a meat thermometer probe into the thickest part of the pork to monitor internal temperature

• Smoke the pork until it reaches about 145°F, then add moisture (like apple cider vinegar) into a pan below to keep the meat tender and moist

• Continue smoking until the internal temperature reaches around 160°-165°F, where the temperature may stall

• At this point, wrap the pork butt tightly in butcher paper or aluminum foil to retain moisture and continue cooking

• Return the wrapped pork to the smoker and continue cooking until the internal temperature reaches between 195°F and 205°F for optimal tenderness and shreddability

Finishing

• Remove the pork butt from the smoker and let it rest for 30 minutes to 2 hours, keeping it wrapped and insulated to maintain temperature

• After resting, shred or pull the pork using forks or hands, discarding excess fat and bone

• Serve with your favorite BBQ sauce or glaze

Summary of Key Temperatures and Times

• Smoke at 225°-275°F for 6-8 hours total.
• Unwrapped until 160°-165°F (stall).
• Wrapped until 195°-205°F.
• Rest 30 minutes to 2 hours before pulling

Following these steps will yield tender, flavorful smoked Boston butt perfect for pulled pork sandwiches or BBQ plates.