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Trim most of the fat from the exterior of the meat but not all of it.
Season the pork butt all over with salt and refrigerate it for 12 to 24 hours before cooking.
Wet the surface lightly with water and sprinkle on the Meathead's Memphis Dust.
Prepare a smoker for cooking at about 225°F (107°C) or set up a grill for indirect smoke cooking.
Insert the probe from a digital thermometer into the pork butt.
Put the meat on the smoker or on the indirect heat side of a grill.
Check your cooker every hour to maintain temperature.
When the meat hits about 150°F (65°C), it will probably stall.
Continue cooking until the internal temperature hits 203°F (95°C).
Check if the pork butt is ready by wiggling the bone or using the fork method.
If not ready, close the lid and allow it to continue cooking.
When ready, sneak a small taste.
If more than an hour from mealtime, hold the meat at 170°F (77°C).
Pull the pork butt apart with claws, gloved hands, or forks.