Remove meat from wrapper
Inject cherry Dr Pepper into pork butt about every 2 inches.
Generously apply Jeff's original rub to all sides of pork butt.
Setup smoker for cooking at 225-240°F.
Place pork butt into smoker fat cap down.
When internal temperature of meat reaches 160°F, it can be wrapped in foil, if desired, to speed up the process.
Let the internal temperature of the meat come to about 205°F before calling it done.
Let the meat cool uncovered on the counter for about an hour.
Remove the bone from the meat and discard.
Pull the meat apart into sections removing any clumps of fat as you go.
Further pull the meat into smaller pieces discarding any fat or gristle that you find.
Season the finished pulled pork again with Jeff's original rub and stir around to disperse.
The pulled pork is now ready to use as you wish.