Take out the pork and allow to come to room temperature

Pat down surface with paper towel.

As a binder - rub american style mustard all over the collar butt

Apply dry rub liberally all over the pork butt coating the entire surface of the meat (no such thing as too much dry rub)

Leave meat on bench to absorb dry rub flavours as you set up the smoker

Add ¾ of charcoal briquettes to a chimney starter, light the base and heat all the briquettes until they are glowing hot and ashed over.

Add hot briquettes to the base catcher of your smoker and spread evenly allowing airflow to circulate around the briquettes. Open all airflow valves

Add water to the water pan (approx 2L) and sit above hot coals

Add smoking wood (chunks not Chips) and allow to burn off to a light blue smoke. This can take up to 10 -15mins so be patient.

Internal air temperature between 110c & 130c before adding meat.

Smoke until meat reaches stall and internal temp does not change for a considerable amount of time (aka texas crunch) this can be anywhere between 60 - 75c depending on the size and fat content of the cut of meat. Spritz meat with a mixture of water and apple cider vinegar (50/50 ratio) every 2 hours.

Return wrapped pork butt to the smoker and smoke between 110c & 130c until internal meat of 93c - 98c is reached. Check the pork butt by inserting a skewer to the thickest part of the meat. The skewer should probe like butter. If it doesn't, it needs more time.

Remove wrapped collar butt and allow to rest for a minimum of an hour in an ambient vessel (towel wrapped & placed in cooler)

Unwrap foil and pull pork using pull apart claws or a fork. Pour left over juices, add a few more sprinkles of dry rub over pork and add your favourite sauce to mix.