Start dry brining around 6PM the night before. Get on Smoker by 8PM - 9PM and let it go through the night! 8lb butt took 20 hours!
Season all sides of the pork butt with AP and The BBQ Rub
Rest the pork butt in a refrigerator for at least 2 hours on a wire cooing rack
Prepare a pellet grill for low and slow smoking at 200°F
Place the pork butt on the cooking grate fat side down.
Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F
Continue to cook until internal temperature reaches 190° or a probe thermometer slides in with little to no resistance.
Remove the pork butt from the grill and rest for 15 minutes before pulling.
