Trim excess fat, leaving a thin fat cap if desired
Pat the pork butt dry
Apply mustard or oil as a binder if desired
Season generously with a pork rub on all sides
Preheat the pellet grill to 225°F
Use hardwood pellets such as hickory, oak, apple, or cherry
Place the pork butt fat side up or as preferred
Insert a probe thermometer into the thickest part
Smoke until the internal temperature reaches about 160°F to 170°F
Spritz lightly with apple juice or water every 1 to 2 hours if desired
Wrap tightly in butcher paper or foil once the bark is set
Continue cooking until the internal temperature reaches 195°F to 205°F
Check for probe tenderness in multiple spots
Remove from the grill and rest wrapped for at least 1 hour
Pull the pork apart and discard any large fat or connective tissue
Mix in any collected juices before serving
Serve on buns, tacos, or as-is