Start with a pork butt and smear mustard all over it (you won’t taste it, it’s just a binder for the seasoning). Season it on all sides with a good BBQ Rub. Put it on the smoker at 250F. After the initial 90 minutes of cooking, spritz your meat every 45 minutes with some apple cider vinegar to keep the bark from drying out. When the bark gets to where you want it, pull it off and wrap it in an aluminum tray, cover it with foil, and put it back on the smoker. When it reaches 205F internal, pull it off, and let it rest rest for at least 1 hour. After that, pull it out, shred it up, and enjoy!
