Smoked Pork Shoulder

Pitmasters call them "butts". Despite the name, this cut of meat comes from the upper shoulder portion of the pig, considered the "butt end" of the shoulder. Dry rub applied, slathered with yellow mustard, and into the smoker at 230 degrees for 16 hours. Flavored with a combination of hickory and applewood smoke. When done, it was so tender and juicy it practically fell apart while being transferred to the cutting board.