Trim excess fat from top and sides of butt. Then, using a knife, make three or four long, shallow slices in alternating directions (six to eight in total) on the fatty, bottom area of butt, like a tic-tac-toe board. This process is called "scoring" the "fat cap" and will help with flavor and tenderness.
Pulled pork is a BBQ favorite for large family dinners or summer cookout parties. The meat can be shredded, drizzled in BBQ sauce and piled high on platters or toasty sandwich buns. The basis for any good pulled pork dinner, though, is a delicious Boston butt recipe.
Fill the water box in the smoker up to the recommended level. Add the wood chips to the chip box and preheat the smoker for 40 minutes.
Combine rub ingredients in a medium-size bowl. Rub the butt liberally with the dry rub on all sides.
Once preheated, set the smoker for 225 degrees. Place the Boston butt fat side up in the smoker.
After five hours of smoking, remove the butt from the smoker and place on a large sheet of aluminum foil (enough to wrap the butt). Mix the cider and vinegar together and spray a healthy coat of it on all sides, sprinkle another coat of dry rub over the butt, seal tightly with aluminum foil and return the wrapped butt to the smoker.
Insert the temperature probe into the butt through the foil. Continue to cook in smoker for six to seven hours or until an ideal internal temperature of 200-210 degrees.
Remove the butt from the smoker and allow the finished product to rest for one hour before serving.