Mix all of the rub ingredients together in a small bowl
Score the fat cap
Coat the entire butt with the rub mix, saving about 1/4 for application after the cooking is done
Put on the smoker at 220 degrees until the internal temperature reaches 165, or until there is a nice mahogany-colored bark
Put the butt in a foil pan (a half pan works fine), and cover with heavy-duty foil.
Put back on the smoker and cook at 275 until the internal temperature reaches 205.
Pull the butt off of the smoker. Remove it from the foil pan and place it in a new foil pan. Recover with foil and let it rest at least an hour. Putting the butt in a new pan allows you to work on the juices that are in the original pan.
The Juice. Pour the cooking juices into a pancake dispenser. Let the grease rise to the top.
Shred the pork, removing any fat globs.
Pour some of the juice over the pulled pork to add additional moistness and flavor.
Serve or food saver. If food saver, I recommend pre-freezing in bag-sized portions to prevent the juices from being squeezed out by the foodsaver machine.
