Trim excess fat from the pork butt, leaving a thin fat cap if desired
Season generously with salt and your preferred dry rub
Let the seasoned pork butt rest while the smoker preheats
Preheat the smoker to 225–250°F
Use hardwood smoke such as hickory, oak, apple, or cherry
Place the pork butt on the smoker with the fat cap oriented as preferred
Insert a probe thermometer into the thickest part of the meat
Smoke until the internal temperature reaches about 160–165°F
Wrap the pork butt in butcher paper or foil if desired
Continue smoking until the internal temperature reaches 195–205°F
Check for tenderness by probing for little resistance
Remove the pork butt from the smoker
Rest the meat wrapped for at least 30–60 minutes
Shred or pull the pork, removing any large fat or bone pieces
Mix the pulled pork with its juices before serving