Ingredients

• Mustard
• Garlic Powder
• Salt
• 1 Boston Butt
• Pepper
• Apple Juice
• Cherry Wood
• Hickory Wood

Method

1. Preheat grill to 205°f

2. Score the fat of a Boston Butt in alternating diagonal slashes. Lather entire Butt in mustard.

3. Assemble a rub of 50/50/30 salt, pepper, and garlic. Sprinkle on top of mustard.

4. Soak wood chunks for 45 minutes and put them in the bottom of a Green Egg grill.

5. Pour a layer of apple juice into an aluminum tray and place it underneath the grate of the grill.

6. Place seasoned Butt on top of the grate, overtop the tin. Don’t forget to place your probes!

7. Cook for around 14 hours.

8. Double-wrap your tinned butt in foil and set it in a cooler to rest.

9. Rest for 2 hours. Enjoy!