Step 1

Preheat. Preheat your smoker to 225 degrees F using your favorite hardwood. I like apple, cherry, hickory, or maple for these.

Step 2

Cube the meat. Using a sharp knife, cut your pork shoulder into cubes about 1 1/2 inches thick. If your roast is bone-in, you can remove the bone with the tip of your knife and then cube the remaining pieces. Try to get your pieces as uniform as possible for even cooking, but if they're a little bit wonky, it's totally fine.

Step 3

Season. Drizzle the pork with olive oil and ensure each piece is evenly coated. Season the pork shoulder cubes on all sides with Sweet Rub and then arrange them on a flat cooling rack, allowing a little bit of space between each piece.

Step 4

Smoke. Set the rack of seasoned pork on the smoker, close the lid and cook for about 3 hours.

Step 5

Sauce. Transfer the smoked pork from the rack to a cast iron skillet or disposable aluminum pan. Add the butter, brown sugar, and BBQ Sauce to the pan and toss to coat. Cover the skillet with a lid or the pan with foil.

Step 6

Braise. Return the skillet to the smoker. Close the lid on the smoker and continue cooking for an additional 45 minutes to an hour, or until the internal temperature of the pork reaches 200 degrees F.

Step 7

Finish smoking. Remove the lid or foil, stir the burnt ends to coat them again in the sauce, and continue smoking, uncovered, for an additional 30 minutes.

Step 8

Rest and serve. Remove the burnt ends from the smoker. Allow them to rest for 10-15 minutes before serving.