Set up your smoker for indirect heat maintaining about 225-240°F for about 14-16 hours.
When you are ready, place the pork butt directly on the grate.
I like to place a pan on a lower rack if I can to catch the juices that drip down. If your smoker is configured to allow for this, it’s a great idea.
I used apple wood to impart a really wonderful flavor into the pork but you can use almost any smoking wood that you have available.
I recommend keeping the smoke flowing for at least 6 to 8 hours if you are using charcoal, electric or gas smokers.
If your smoker has a water pan, use it.
Let the pork butt smoke out in the open grate for the entire time or you can place it in a pan once it reaches about 160°F covered with foil to help it get done a little faster.
I opted to not cover this one but left it directly on the grate with a pan under it for the entire time.
When it reaches 205°F, it should be fall apart tender and can be removed from the smoker.
Those not familiar with pork butts always wonder why it’s so dark. The rub gets darker and darker as it cooks and this is what you usually want when you are making pulled pork.
If you wrap the meat at 160°F it will not end up quite as dark however it will also be soft on the outside rather than crispy.
Let it sit with foil tented over it for about an hour to cool before attempting to pull/shred the meat.