If it' a bone-in pork butt, fillet out the bone.
Add a heavy coat of Montana Outlaw BBQ Pork Rub on all sides of the pork butt. Place in tin foil roaster pan, let rest for a minimum of 12 hours in the refrigerator.
Smoke at 275°-300° for 2 hours, spritzing with water every half hour.
Remove from smoker and place pork butt on 2 pieces of tin foil, fat cap up. Pour a half bottle of Stubb’s Pork Marinade around pork butt (not on it). Wrap tin foil tight so it doesn’t boil or steam, alternating seams of tin foil.
Smoke at 275°-300° for additional 2 hours.
After you remove it from the smoker, let it rest for 45 minutes to 1 hour.
Shred and serve with BBQ sauce (we use Blue’s Hog Original BBQ Sauce).
