Directions:

Rub Pork Butt with mustard and McCormicks. Let it set until the rub forms a syrupy consistency.

Open bottom vent and DFMT vent all the way. I light the coal with a MAPpro torch in 3 places. When temp reaches 200f, I cut the bottom vent to about 1" open. When it hits 220f, I shut the bottom vent to about 1/4" and close the DFMT vent but open the daisy wheel so the 6 holes are open.

When the Egg reaches 250-275 f, place the plate setter in "legs up" and place my drip pan onto of that with 1/2 water and 1/2 apple juice.

Let the Egg hold at 250f until the smoke turns from white to clear or "sweet blue". It takes 15 to 45 minutes for the heavy white smoke to change over.

Put butt on fat cap facing up. Check the Egg and meat internal temps every hour just to make sure the Egg temp is still stable at 250f.

If the temps start to drop about 8 hours in, check for smaller pieces of coal blocking fire grate holes and use a wiggle rod (metal skewer with the tip bent 90 degrees) to clear them.

Plan on 1.5 hours per pound but allow for as short as 1 hour/lb or up to 2 hours/lb.

If cooking more than one butt, rotate the cooking grate 1/2 turn when the butts hit 160f (about the halfway point usually) for more even cooking.

Cook until 160°F; this should take 6 to 8 hours. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour apple juice over the top of the butt and then seal the package, taking care not to puncture it.

Put it back in the EGG and cook until the meat reaches an internal temperature of 195°F; this should take another 2 to 3 hours. Remove the package from the EGG to a baking sheet. Open the top of the foil to let the steam out and let it rest for ½ hour.

After the rest, take the pork butt out of the foil, reserving any juices. Shred or "pull" the pork using two large forks.

Seasoning - Once the pork is pulled, drizzle the reserved juices over the pork.
An 8 lb butt will yield about 4lbs of meat.