Smoked Pulled Pork from scratch!!

Last weekend I got up at 5am to start cooking my Pulled Pork. This video follows me from that moment until 6:30pm when we sat down to enjoy the results.
Smoking a Boston Butt (Pork Shoulder) is relatively easy, there's just a lot of things that can go wrong.
In this video i used an 8lbs boneless pork shoulder. Rub it down with yellow mustard, then coat with a 50/50 mix of sea salt and fresh ground black pepper. don't under season. keep applying until the seasoning stops sticking.
When smoker reaches 225F-250F steadily, put meat on smoker. Mist every 15 minutes with a mix of Apple Juice, Apple Cider Vinegar and water. Don't get face here... you're not adding flavor. you're just allowing the smoke to get absorbed.
When meat hits 130, you can stop misting. let smoke until meat hits 160-165 then wrap (the Texas Crutch). Make sure you add some moisture to the crutch. i mix some of my BBQ sauce with the leftover AJ/Cider mix.
Let smoke until internal temp hit's 200F. Remove and let rest for 1-2 hours.
that's it. enjoy.
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