Trim excess fat, leaving a thin fat cap if desired
Pat the Boston butt dry
Apply mustard or oil as a binder if you want
Season generously with a pork rub on all sides
Preheat the pellet grill to 225°F
Use hardwood pellets such as hickory, apple, cherry, or oak
Place the butt on the grill fat side up or according to your grill’s heat pattern
Insert a meat probe into the thickest part of the meat
Smoke until the internal temperature reaches about 160°F to 170°F
Spritz with apple juice, cider vinegar, or water every 1 to 2 hours if desired
Wrap in butcher paper or foil once the bark is set and the meat stalls
Continue cooking at 225°F to 250°F until the internal temperature reaches 195°F to 205°F
Check tenderness by probing for little resistance, not just by temperature
Remove from the grill and rest wrapped for at least 30 minutes to 1 hour
Pull the pork, discarding large fat pockets and bone
Mix in any juices from the wrap or resting pan
Serve with buns, coleslaw, or your preferred sides