## 24 Hour Smoke at 220 Smoke until the internal temperature of the pork shoulder reaches 195°F on an instant-read thermometer, this can take up to 24 hours if you maintain your smoker temperature at about 220°F, but don’t worry if it only take 16 to 20 hours it will still be very tender. If you're smoker runs a little hot, 20 hours may be sufficient. The pork is probably cooked in a few hours, but it takes much more time to reach fall-apart tender. If you end up hovering around 225 or less, shoot for 23 to 24 hours. In either case, for the final two hours, wrap the pork butt in aluminum foil. This will give the meat a last minute steam that'll make it a little more succulent. Once the pork is done, remove it from the smoker and let it rest covered in foil for at least 30 minutes. After that, open it, pull it and eat it. # Ingredients [JF Burman](https://betterbegrilled.com/author/jf-burman) - 12 lb - Boston Butt - ¼ cup - Yellow mustard - Barbecue sauce - Burger buns - Coleslaw (optional) - Wood chunks, preferably Oak and Apple ### Rub - ½ cup - Paprika - ½ cup - Brown sugar - ¼ cup - Black pepper - ¼ cup - Salt - 2 tbsp - Chili powder - 1 tbsp - Ground cumin - 1 tbsp - Onion powder - 1 tbsp - Garlic powder ### Mop Sauce - 1 cup - Apple cider vinegar - 1 cup - Chicken broth - ½ cup - Olive oil - 1 Chopped onion - 1 tbsp - Cayenne pepper flakes - 1 tbsp - Salt - 1 tbsp - Black pepper ### Finishing Sauce - 1 ½ cup - Apple cider vinegar - 2 tbsp - Brown sugar - 1 tbsp - Salt - 1 tbsp - Black pepper - 1 tbsp - Cayenne pepper flakes - ½ tbsp - Hot sauce ## Preparation 1. Preheat you smoker at about 200 – 250°F; 1. Rub the pork with ¼ cup yellow mustard, then mix all the **Rub** ingredients together and pour generously on every surface of the pork shoulder; 1. Place the pork shoulder fat side up inside your smoker and add [Oak & Apple Wood Chunks](https://amzn.to/2aAeeUY) onto the hot coals for smoking; 1. Mix all of the **Mop Sauce** ingredients together and bring to a simmer for 15 minutes. Pour some mop sauce on the pork shoulder every now and then while its cooking to keep it moist (don’t worry if you are cooking this recipe overnight, the mop sauce can wait ’till morning); 1. Smoke until the internal temperature of the pork shoulder reaches 195°F on an instant-read thermometer, this can take up to 24 hours if you maintain your smoker temperature at about 220°F, but don’t worry if it only take 16 to 20 hours it will still be very tender. 1. Carefully transfer the pork to a foil pan and cover with aluminum foil. Let it rest for about one hour 1. Using thick rubber gloves, pull the pork into pieces, discarding the bones and fat, then pour all the **Finishing Sauce** ingredients onto the meat and give a good mix. *Serving suggestion: In burger buns with barbecue sauce and coleslaw*