Take your Boston Butt out an hour before cooking it

Fill your Big Green Egg with lump charcoal placing 3-4 hickory wood chunks in the charcoal

Light your Big Green Egg lump charcoal and set temp to 250°

Cross hatch the fat cap on the Boston Butt

Apply mustard slather and then rub

Once the Big Green Egg is stable at 250° and the smoke is clean, put your pork in

Leave untouched for 3 hours

Mix the mop ingredients together (Apple juice, Apple Cider Vinegar, hot sauce, and Worcestershire sauce)

After 3 hours start spraying/mopping the sauce on the Boston Butt every hour for the next 5 hours

At the 5 hour mark take your Boston Butt off and wrap in foil with a little mop applied to the Butt

Putt back on the Big Green Egg, bump temperature to 275° and let cook another 2 hours

When the meat is probe tender and measures 204° take the Boston Butt off the Big Green Egg

Make a crack in the foil to let steam escape and Boston Butt to stop carryover cooking

After 20-30 minutes, wrap the foil tight, place Boston Butts in cooler with a towel and let rest for an hour or two before pulling meat and serving