- 1). Rub the pork butt thoroughly with the spice rub, massaging it into all cut surfaces. Rub extra seasoning into the areas around where the bone and muscles meet the fat cap. Do not trim the fat cap, as it protects the meat from drying out during cooking.
- 2). Wrap the pork with plastic film and place it in a bowl. Refrigerate for a minimum of 4 hours or as long as 2 days. The longer the rub is left on, the more flavor will penetrate the pork.
- 3). Prepare the electric smoker, if using, according to the manufacturer's instructions. Place the pork on a middle rack and set the smoker's thermostat to 225 degrees F. Press start.
- 4). Light the charcoal smoker, if using, and ensure that the coals are burning freely. Place the pork in the middle of the rack and close the smoker. Adjust the draft until the temperature maintains a steady 225 degrees F.
- 5). Smoke until the pork shows an internal temperature of 200 degrees F. when tested with a meat thermometer (about 12 hours). Remove the pork from the smoker, wrap it in aluminum foil and allow it to rest for 30 minutes.
- 6). Remove any large pieces of fat from the pork. Separate the meat from the bone and remove the bone. Using gloved hands or two forks, shred the pork coarsely into strips. Serve hot on hamburger buns with your preferred sauce and sides.
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