Rub the pork butt with thin coat of yellow mustard. You can omit this step but it helps the rub to stick better.
Apply Jeff's original rub onto all sides of the roast.
Set the meat aside while you get the smoker ready to cook.
Set up your smoker for cooking at about 225-250°F using indirect heat.
If your smoker uses a water pan, fill it up.
Place the meat directly on the smoker grate and close the lid. If you are using a pellet grill/smoker, I recommend starting out in the special "Smoke" setting for about 1 hour then adjust to 225-250°F
When the meat reaches 160°F, it's a great idea to place it into a foil pan to catch the drippings and to help it to cook faster.
Use a thermometer such as the ThermoWorks Smoke to monitor the internal temperature of the roast.
When the meat reaches 205-207 °F it is done and perfectly tender.
Allow it to rest under a tent of foil for about an hour before proceeding.
Pull the meat into pieces using a couple of forks and discard any fat and gristle that you find.
Serve with Jeff's barbecue sauce on the side.