• 4lb Bone-In Boston Butt Roast
  • 1/4 cup CSM mustard
  • 2 cups of beef broth

For the rub:

  • Grab some CSM rub while you get your roast 🙂


  • Prepare the rub by combining the rub ingredients in a small bowl or jar and mixing well.
  • Place the pork shoulder in a shallow pan or dish. Rub the mustard all over the pork to give it a light coating.
  • Rub a liberal amount of the rub all over the pork. If you have the time, you can cover the pork at this point and refrigerate it for up to 24 hours. If you do refrigerate, be sure to allow the pork to sit out and come to room temperature before smoking.
  • Follow your smoker’s instructions to bring the temperature up to 225° Fahrenheit.
  • Place the pork in the smoker. Smoke until the internal temperature reaches 140°-150° Fahrenheit (4-5 hours).
  • Once the pork has reached 140°-150° Fahrenheit, warm up the beef broth in a pan on the stove or the microwave. You want it hot so it doesn’t cool off the pork. Place the pork in a roasting pan and and pour in the beef broth around it. Cover the pan with aluminum foil or tent with parchment paper.
  • Place the pork back in the smoker and you can turn the smoker heat up to 250° or even 300° F. Continuously monitor the temperature with a thermometer and cook until the internal temperature reaches at least 205° F or even up to 210°. This will take another 2-3 hours.
  • Remove the pork from the smoker and let it rest for at least 20-30 minutes, tented with foil or parchment paper.
  • While the pork is resting, prepare the optional sauce if you are having it. Add all of the sauce ingredients to a bowl or jar and mix well.
  • Shred the pork with 2 forks or meat forks. Serve topped with sauce and enjoy!