DIRECTIONS

1. Preheat your cooker to 250°

2. Trim your pork shoulder

3. Slather with yellow mustard to create a binder and season with Char-Griller Ribs seasoning or your favorite bbq rub.

4. Smoke at 250° until it reaches an internal temperature of 165°-175° (around 4-5 hours)

5. Place pork shoulder in a tin pan along with 6 pats of butter and season with Char-Griller Sweet & Spicy seasoning.

6. Cover with aluminum foil and add back to your cooker at 300°.

7. Pull when it reaches an internal temperature between 202° and 208°. You should be able to insert a probe with little to no resistance (around 3-4 hours).

8. Remove the blade bone. If it comes out clean, you know it’s cooked perfectly.

9. Shred your pork and enjoy.