Directions

1. Trim most of the visible fat from the outside of the pork butt leaving about 1/8- to 1/4-inch layer of fat on top. Place pork on baking pan. Rub all over with Pork Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
2. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place foil pan under grates on unlit side of grill to catch drippings. Place pork, fat-side up, on unlit side of grill. Close grill.
3. Grill 6 to 7 hours until internal temperature of thickest part of pork butt is 175°F to 180°F. Carefully remove pork from grill and wrap in foil.
4. Return pork to grill, placing it back on unlit side. Cook 45 to 60 minutes longer until internal temperature is 195°F to 200°F or until meat is tender and bone twists easily.
5. Remove pork from grill. Let stand 15 to 20 minutes. Slice or shred with 2 forks. Serve with warm pan juices or your favorite barbecue sauce, if desired.