Ingredients

Boneless Boston butt (1.3 – 1.8kg) Mustard to taste
BBQ rub to taste Butter
Honey to taste
Brown sugar to taste
BBQ sauce to taste

Preparation

1. Preheat the smoker to 120°C.
2. Trim the fat off the meat. In an aluminium pan, coat the meat with mustard and rub.
3. Smoke for 2-3 hours or until the internal temperature is 70°C .
4. Cut the meat into 1 in x 1 in cubes and place in a new aluminium pan.
5. Pour some, not all, of the juice on top of the meat. Put 5-6 pats of butter on top. Drizzle with honey and BBQ sauce to taste. Sprinkle brown sugar on top.
6. Wrap the top of the pan in aluminium foil and smoke for an additional 90 minutes.
7. Remove foil and stir. Remove excess juice and drizzle more BBQ sauce on top.
8. Increase the temperature to 175°C for propane or 135°C for electric. Smoke for 30 minutes to caramelize the BBQ sauce.
9. Stir and enjoy!

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