Mix all Rub ingredients together in a bowl. Spread evenly on Pork Butt on all sides.

Heat enough charcoal to get your fire started. We use a charcoal chimney for this. Just enough to start a good fire in your firebox or on one end of your grill. Once coals are hot, spread in the bottom and add a few small pieces of wood, careful not to overfill your firebox or grill bottom. Heat fire to 250-300 degrees.

Once 250-300 degrees is reached, place seasoned Pork butt on indirect heat away from fire/smoke source, fat side up. Smoke for 3-4 hours unwrapped to brown and form sear bark on outside of meat.

After sear time, carefully move Pork Butt to a pan and wrap securely with enough foil to cover entire surface. Place back on smoker/grill on indirect heat and cook for another 3-4 hours depending on size of Pork Butt. As a general rule, cook time is about an hour per pound. We do half of that time unwrapped and the other half wrapped. Also, during both cook times, make sure to feed the fire accordingly to maintain 250-300 degree temp inside smoker. A thermometer is recommended. Cook to internal temperature of 165 degrees.

When cook time is done, remove from heat and place in a pan and poke a hole in the foil to drain excess fat from inside of the wrapping. Let drain for 10-15 minutes and then allow meat to rest until cool enough to handle. Unwrap, remove the bone, this should happen easily and cleanly. Shred meat and serve with your without your favorite BBQ sauce!