Instructions

1. Trim the pork butt of surplus external fat, leaving 1/4-inch intact to preserve the meat's juiciness. Use the tip of your chef's knife to remove any visible connective tissue, called silverskin. Some fat and connective tissue will remain inside the pork butt naturally, and that’s fine. It will cook out in the smoker and/or be easily removed later, after you’ve smoked the pork.

2. Coat the pork butt with your spice rub. Use a commercially available rub or prepare your own custom blend. Coat the shoulder as thickly as possible with the spices, using your own gloved or scrupulously washed hands. Cook the pork immediately, or refrigerate it overnight and smoke it the next day.

3. Load your smoker with charcoal and a few wood chips, as directed by the manufacturer. Light the coals and preheat your smoker to 215 degrees Fahrenheit, adjusting the vents as necessary. If you're using an electric smoker, fill the water pan and smoke-chip holder, then set the thermostat to 215 F.

4. Place the pork butt in your smoker, with the rind of fat facing down to protect the meat from the smoker's direct heat. Smoke the butt until the meat reaches an internal temperature of at least 180 F, or 195 F to 205 F for a more shreddable texture. This can take several hours depending on the size of your pork butt; keep 1.5 hours per pound of meat in mind as a good rule of thumb.

5. Remove your pork butt from the smoker when it's fork-tender and a meat thermometer inserted into the thickest part shows your target temperature. Let the butt rest for 15 to 20 minutes before you slice or shred it.