Preparing a Boston Butt for the Smoker

In the video below, I walk you through my typical setup for prepping a Boston butt a day or two before it hits the smoker.  I usually get the butt rubbed down just the day before I throw it on my Weber Smokey Mountain, but sometimes I’ll get it rubbed down 2 days in advance.  I haven’t really seen where this makes a difference in taste, it just usually comes down to my schedule and how much time I have to get it ready.  Whatever you do though, make sure you allow at least get an overnight sit in the fridge before cooking.  When I first got started smoking Boston butts a couple times I neglected to get them rubbed down until just a few hours before the cook.  In those instances, I would say you end up taking a decent hit on the end product, but that may be debatable…  In this video I’m using the mustard method in which you rub the butt with a coating of plain mustard (just use the cheapest stuff you can buy…) and then cover it with rub.  The mustard is used to help hold the rub in place.  I don’t really understand completely what’s going on during the cook, but essentially, the mustard breaks down and you won’t taste it at all when the butt is served.  I use this method on butts and on briskets.  Let me know what you think.