56 Recipe

• Bone-in Boston Butt cut of a pork shoulder
• Plain-old French's yellow mustard

Dry Rub
• 1/4 cup paprika
• 3 tablespoons dark brown sugar
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 teaspoon cayenne pepper
1 teaspoon cinnamon

Directions:

Marinade
• Combine dry rub ingredients.
• Rinse meat and pat dry with paper towels.
• Slather with mustard.
• Sprinkle all over with dry rub.
• Wrap in plastic and refrigerate for 10 hours.

Cooking
• Let meat sit at room temperature for one hour.
• Place meat on a rack above a drip pan, and use a Polder through the thickest part of the meat without touching bone.
• I start out with a bunch of hickory 6 - 10 fist-sized chunks and a handful of chips. Usually, I don't add any more while cooking.
• Put meat on the Egg, and stabilize the Egg thermometer at 200 degrees.
• Cook at 200 degrees until the Polder reaches about 150 - 160. Then, increase the Egg temperature to about 260 and cook a few more hours until the Polder reaches 200 degrees. This will usually take about 20 hours for a 6 pound Boston butt.
• Remove the meat from the Egg, cover in foil, and let sit 15 minutes to an hour.
• Pull the meat into thin strands. It will take you a while, so sample while you go!