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Place the pork butt in a roasting pan. Do a light trim.
(Optional) Inject the pork butt with Kosmo's Q Pork Injection blend.
Pat excess fluids from the pork butt, slather with yellow mustard, season with Double Pepper Cow Cover Coarse.
Set up your pellet grill for smoking at 225ºF (107ºC).
Place the seasoned pork butt on the smoker, using a foil pan underneath to catch drippings.
Close the lid and smoke at 225ºF (107ºC) for about 12-13 hours. Αvoid opening the lid as much as possible.
When done, bring the pork butt off the heat.
Wrap in a double sheet of foil and add 8 oz of distilled water. Seal the wrap, place it in foil pan, and return to the smoker
Bump cooking temperature to 275ºC (135ºC) and cook until internal temperature reaches 206ºF (96ºC).
Once cooked, remove from the smoker and let it rest for 30 minutes.
Use meat claws or hands to shred the flavorful pork.
Serve and enjoy!