Score the pork

• Score the fat cap of the Boston butt in a crosshatch pattern for presentation.
• Wash your hands after handling the raw meat.

Season the pork

• Coat the pork generously with the sweet maple rub.
• Add the honey garlic rub and the fire and smoke barbecue rub, covering all sides.

Smoke the pork

• Place the seasoned Boston butt in the smoker at around 110 °C.
• Smoke low and slow, keeping the lid closed as much as possible.

Spritz the pork

• Fill a spray bottle with apple juice.
• Spritz the pork every hour or so to keep it moist.

Cook to temperature

• Continue smoking until the internal temperature reaches about 88 °C.
• If the smoker goes out, relight it and continue cooking.

Wrap and rest

• Wrap the pork tightly once it is tender.
• Let it rest before pulling.

Pull and serve

• Shred the pork with two forks or your hands.
• Serve the pulled pork hot.