One of the tastiest cooks you can have…it just takes a long time! Depending on the size of your pork butts, this can be an 8-12 hour cook. I typically buy the cryosealed pack of pork butts from Costco. They come 2 in a package and are each about 10#. It takes no more effort to cook 2 than it takes to cook 1. Just vacuum seal and freeze what you don’t eat.
About 2 hours before you are ready to start cooking, season the butt liberally with pulled pork rub. There is salt in the rub, which turns your pork into ham over time, so don’t allow the rub to rest overnight, just 2 hours before you cook.
Start your smoker at 250. Place fat side up and add 1 cup of brown sugar to the top. Smoke them for 3 hours before starting to baste to ensure a nice crust/bark on the outer edges.
After 3 hours, baste the butt with the pulled pork mop every hour. Continue to smoke another 6 hours or until the internal temp hits 160. Once there, wrap the butt in foil, add any left over mop, seal tightly and continue to cook until internal temperature reaches 200 (about 3 more hours).
Let the butt rest in foil for 15 minutes, then carefully open the foil package, reserving the mop & juices. Shred the butt and mix the juices back into the pulled pork. You can also season with some of the rub. Enjoy!