COOK IT.
Preheat your wood pellet grill or smoker to 195°F.
Remove the pork butt from package and score the fat cap, being careful not to score more than 1/8 inch into the flesh. Note: Scoring the fat cap will make the fat cap easier to pull after the cook.
Add an even coat of your favorite BBQ rub and allow to rest for 10 minutes.
Place the seasoned pork butt inside of your smoker. If using a grill, place it on the center rack.
Allow the meat to smoke until it reaches an internal temperature 150-160°F.
Remove from the grill and wrap with foil or butcher paper, or place in a covered pan.
Place back on the grill at 225°F and allow to braise to an internal temperature of 205°F.
Remove and allow to rest for a minimum of 2 hours. The rested internal temperature range is 140-150°F.
Unwrap the meat and remove the bone. Pull or shred your pork using meat claws or a pair of large forks, season with additional rub and add any drippings from the wrap for added flavor.
Enjoy!