Comments on
Smoked Pork Butt
Crankychef @cook_111425949
Reggie…this is pure genius! Never thought about using mustard as a base. It worked out really good. A 12lb pork shoulder for 11.5 hours. Beautiful bark and smoke ring, juicy and really delicious. Used charcoal snake with hickory. Temp never rose above 250F. Thank you so much CHEF!
