Start by trimming the pork butt from fat. Remove most of it, leaving only about a 0.125-inch layer. The fat doesn’t help the cooking process and will instead hinder the seasoning from creating a crust or bark.
After trimming, you should tie it with twine if it’s not already. This helps it roast evenly. Bind it on the top and bottom, then from side-to-side.
Take the ingredients for the rub and combine them in a small bowl. Then apply a thin layer to the pork, just enough so that it covers the meat. Leave about half for later.
Cover with plastic wrap and place the pork butt in the fridge for 12 to 24 hours before you cook it.
When you’re ready, start by preparing your grill. Add wood carefully—you don’t want to over-smoke the pork. Four ounces should be ample at first, then add as the pork cooks to preserve the temperature. If you’re using a charcoal grill, place the smoker box above the coals and meat over indirect heat.
Bring your pork from the fridge. Sprinkle the other half of the rub across the meat and gently tap it in.
Before you place it on the grill, sprinkle a little water on the surface. This will dissolve the rub, helping it penetrate further while cooking.
When your grill reaches a steady temperature of 225 to 250 degrees Fahrenheit, it’s time to cook. Place the pork over indirect heat and insert a heat-resistant digital probe to watch the temperature. It should be around 150 degrees Fahrenheit, but it’s likely to increase and dive as the moisture evaporates.
Cook the pulled pork slow until the internal temperature hits a steady 203 degrees Fahrenheit. Let it cook for a total time of eight to 12 hours. Keep checking that the temperature is between 225 and 250 degrees Fahrenheit. If it drops, add wood.
The meat is done when it comes off the bone. If there’s no bone, use a fork to feel for softness. If it pulls apart easily, it’s ready.
Take the pork off the BBQ and wrap it in foil to give it time to rest—30 minutes should be plenty.
Before serving, place the pork into a large pan. Use your fingers, forks or shredder claws to pull the meat apart. Then serve with your favorite barbecue sauce.