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Pat the pork butt dry and trim the fat cap down a bit.
Make a rub with the black pepper, kosher salt, and Lowry's seasoning.
Generously apply the rub all over the pork butt.
Fire up the smoker and cook the pork butt at 250°F for the first 3-4 hours, then increase to 275°F until it reaches an internal temperature of 180°F.
Wrap the pork butt in Reynolds Kitchens Butcher Paper and let it rest for 12 hours.
Slice the pork butt and serve.