Score and season the pork

• Score the fat cap of the bone-in pork butt with a knife.
• Coat the pork all over with mustard as a binder.
• Season generously with barbecue rub, patting it in rather than rubbing.

Smoke the pork

• Fire up the smoker to 225 °C.
• Place the pork butt on the smoker.
• Smoke until the bark is nice and set.

Braise in beer

• Transfer the pork to an aluminum pan.
• Top with butter, brown sugar and a little more barbecue rub.
• Pour the beer into the bottom of the pan, then wrap the pan in foil.

Continue smoking until probe tender

• Return the covered pan to the smoker.
• Cook until the internal temperature passes 200 °C and the meat is probe tender.

Rest the pork

• Let the pork rest before pulling.
• The bone should slide out clean.

Shred and mix

• Shred the pork.
• Pour in some of the pan drippings and the barbecue sauce.
• Mix everything together and serve.