Trim excess fat from the Boston butt, leaving a thin fat cap if desired
Season generously with a dry rub
Let the seasoned meat rest while the smoker preheats
Preheat the smoker to 225°F to 250°F
Use hardwood such as hickory, oak, apple, or cherry
Place the Boston butt in the smoker fat side up or as preferred
Insert a meat probe into the thickest part of the meat
Maintain a steady smoker temperature throughout the cook
Smoke until the internal temperature reaches about 160°F to 170°F
Wrap the butt tightly in butcher paper or foil if desired
Continue smoking until the internal temperature reaches 195°F to 205°F
Check for probe tenderness in multiple spots
Remove the butt from the smoker when tender
Rest the meat wrapped for at least 30 minutes to 1 hour
Shred or pull the pork and discard excess fat and bone
Mix in any desired juices or sauce before serving