I had two nice 4 Lbs. boneless butts so I fired up the smoker.
But first, I gave them a good rub down with yellow mustard.
They will spend the next 8 hours in the smoker between 180 and 200F with Hickory smoke.
Every few hours, I will spray them down with a mixture of 4 parts water and 1 part Vinegar.
Here it is after 3 hours. Time to add more hickory sawdust and spray it down with the vinegar water mixture.
It turned out great! I sliced up one and vacuum sealed the other for the freezer.
