Select a pork butt (bone-in or boneless) and trim excess surface fat to about 1/4 inch
Pat dry and apply a binder (yellow mustard or oil)
Season generously with dry rub (salt, black pepper, paprika, garlic powder, onion powder, brown sugar optional)
Preheat smoker to 225°F–250°F
Set up for indirect heat and use a water pan if desired
Smoke until internal temperature reaches 165°F (bark set stage)
Wrap in butcher paper or foil when bark is set (optional)
Continue smoking to 195°F–205°F internal temperature
Probe for tenderness (fork-tender, probes slide in easily)
Rest wrapped pork 1–2 hours (or until it holds heat well)
Unwrap and pull pork with gloves, separating bark pieces as desired
Serve immediately or hold in a covered container at 150°F–170°F until ready
Store leftovers refrigerated up to 3–4 days or freeze up to 2–3 months