Step 1

Trim excess fat from top of butt and score fat cap on bottom of butt.

Step 2

Rub the butt liberally on all sides for maximum bark.

Step 3

Smoke at 225-250 with a mix of hickory and fruit wood for at least 5 hours.

Step 4

If using a grill with indirect heating, rotate the butt every hour so each side cooks evenly.

Step 5

Spray every hour for first 3 hours with apple juice and sprinkle more rub.

Step 6

Place pork butt in aluminum pan and wrap tightly with foil. Place back in smoker (or oven) until internal temperature hits For a 10lb butt this usually takes me 10 - 12 hours.

Step 7

Let rest for an hour before pulling.