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["The night before, combine the rub ingredients in a small bowl.", "Set aside.", "Massage the butt X-D with the prepared yellow mustard and then apply the rub liberally and pat it in.", "Be sure to save 2 tablespoons of the rub to add to your mop when you make it.", "Wrap the Boston butt in cling film and place in fridge over night.", "Go ahead and make the butt-struttin sauce so the flavors can come together overnight.", "Store in fridge.", "The formula for estimating the smoking time is 1.5 hours times the number of pounds the Boston butt weighs.", "Mine was 7 pounds so I estimated 10.5 hours then added 2 hours in case I experience a ""meat stall"" (temperature plateau).", "I decided I needed to rise and shine at 3am, which gave me an hour to get the smoker up to 225F.", "So have a couple beers and get to bed early.", "Prepare the smoker for bbq'ing, bringing the temperature to 225F.", "I like using pecan or hickory wood for this.", "While you are waiting for the the smoker come to temp, get the mop ready by combining cider vinegar, water, black pepper, salt, worchestershire, paprika, and cayenne in a medium sauce pan over medium heat.", "Stir together and add in the 2 tablespoons of rub.", "Keep the mop warm thought the day so you don't cool the pork too much.", "Unwrap the pork and transfer to the smoker and cook for about 1.5 hours per pound or the internal temperature is 175F.", "Mop every hour or until you get a meat stall.", "Resume mopping once the internal temp begins rising again.", "Remove the pork from the smoker and immediately wrap in aluminum foil.", "Let rest for one hour.", "Remove pork from the foil and shred with a couple forks, removing excess fat.", "Serve on hamburger buns along with T'Jim's Butt-Struttin sauce."]
