The morning before the day you plan on smoking your boston butt, begin by trimming the meat.
Excess fat should be trimmed away. Leave a 1/4 inch layer of fat along the bottom.
This layer is called the “fat cap.” Score the fat cap using perpendicular diagonal lines, creating a checkerboard along the bottom.
Pat away any excess moisture with paper towels.
Create a brine using equal parts apple cider and apple cider vinegar.
Pour brine into a container large enough to completely submerge your cut of meat and leave covered and refrigerated all day.
In the evening, remove the meat from the brine mixture.
Reserve the brine to use for injection in the next step.
Pat dry the meat with paper towels, and apply the dry rub all over the sides.
Liberally coat the meat in dry rub by patting the mixture with handfuls of the seasoning.
Using a meat syringe, inject the meat with the brine every few inches.
Cover the brined and rubbed butt, and stash it in the fridge overnight.
On the next day, start 9 to 10 hours before you plan to eat.
Take the butt out of the fridge an hour before putting it on the grill.
Let it come almost to room temperature, and drain off any liquid that has collected in the pan.
Preheat the smoker and set to 225 degrees F.
Place meat in the smoker fat side up.
Smoke the butt for about 8 hours.
Around the 8 hour mark, carefully remove the boston butt from the smoker and check the internal temperature with a meat thermometer.
The ideal temp is between 200 and 210 degrees F.
If it’s low, keep smoking until it’s up to the correct heat.
After cooking, rest your butt for an hour before slicing or shredding.
This helps keep the meat tender and keeps a little extra moisture in.