Darryl’s Boston Butt Recipe



1 pork butt (3.5 kg)
4 Tbsp dry rub
6 to 7 heaped Tbsps of yellow mustard


  1. Season pork butt generously with dry rub seasoning. Place pork in a resealable plastic bag. Spread mustard evenly over butt while inside the bag to avoid mess. Seal bag and refrigerate overnight.
  2. Preheat smoker to 110°C.
  3. Place butt on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 85°C. Remove from smoker. Cover with heavy-duty aluminium foil and return to smoker. Increase smoker temperature to 135°C. Smoke for an additional 2 hours or until internal temperature reaches 90°C. Let meat rest inside foil for 30 minutes. Then pull pork.

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