Pulled Pork Rub

¼ c brown sugar
1 T chili powder
1 T kosher salt
2 t cracked black pepper
2 t smoked paprika (hot or mild, whichever you prefer)
2 t garlic powder
2 t onion powder
1 t ground mustard
½ t cayenne pepper
½ t cumin

Trim off excess fat from the pork but. Combine the ingredients and season the pork liberally on all sides and let sit in the refrigerator overnight. If this isn’t possible, just let it sit for 20 minutes.
Set the smoker to 250℉ and preheat, lid closed for 15 minutes.

Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160℉, about 3 to 5 hours.
Remove the pork butt from the grill.

Stack 2 large pieces of aluminum foil on top of each other, making sure they are wide enough to wrap the pork butt entirely on all sides. Place the pork butt in the center on the foil. Wrap the foil around the pork.

Turn the temperature of the smoker up to 300℉ and place the foil-wrapped pork butt back on the grill and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt.

Remove from the grill and pour off any excess liquid. Allow the pork to rest for 1 – 2 hours in a cooler.

Place the pork in a large dish and shred the meat. Feel free to add some of the separated liquid back into the meat.