The night before you will need to prep the meat. First, remove as much of the fat from the bottom of the Boston Butt as possible.

Leave a little fat to help keep the meat moist while cooking.

Next baste the meat with yellow mustard. This isn't for flavor, and you won't taste it when the meat is done. This is to help keep the rub on the meat.

Put the meat in a large mixing bowl and liberally apply your favorite rub. Checkout my Snapguide for a great rub recipe if you want to make your own.

Wrap the meat in plastic wrap and put in the refrigerator over night.

I use a charcoal chimney to light my coals.

I'm using an offset firebox on my smoker. When your charcoal is ready, put some hickory blocks off to one side to slow smoke the meat.

You will want to maintain a cooking temperature between 240 and 250 degrees throughout the cooking process.

Every hour I spray a mixture of apple juice, water and Sprite on the meat. A plant sprayer makes this easy. The sugar in the Sprite and juice caramelizes to help seal in the meat's natural juices.

You will want to cook the meat at 250 degrees for 1.5 hours per pound. Use a meat thermometer to monitor doneness.

When the internal temp of the meat reaches 160 degrees, wrap the meat in tin foil with 1/4 cup of apple juice. Then place it back into the smoker.

When the temp reaches 180 degrees, wrap the meat (still in the foil) in towels and place in a cooler for an hour.

After removing the meat from the foil, remove the bone from the Boston Butt.

Use a fork and pull the meat with the grain of the meat. This is how pulled pork gets its name.

Serve with your favorite sides and enjoy!