Pulled Pork on the Weber Kettle

Take pork butt out of the packaging and pat dry with a paper towel.
Either use my dry rub or your favorite pork butt dry rub and add it to a large mixing bowl.
1/4 cup paprika, 1.5 tbsp Diamond crystal kosher salt, 3 tbsp Turbinado sugar, 1 tbsp coarse ground black pepper, 2 tsp chili powder, 1 tbsp granulated garlic, 1/2 tbsp granulated onion
You can also be quite liberal here as it's super hard to over-season a cut this big.

Once your smoker is at 225F, put your pork butt on the smoker, fat side up, and add a piece of hardwood.
For pork butt, I prefer peach so I used that.
Every hour or so, add a new chunk of wood.

Wrap the meat once the bark is set and it's smoked for 5-6 hours. The internal temperature should be around 170F.
To an aluminum pan, add an oven safe cooling rack with enough liquid to reach the bottom of the rack.
Then put your pork butt on top.
Cover the pork butt with a sheet of butcher paper.
Wrap the pan with aluminum foil.
If you don't want to wrap like me, wrap with foil and/or butcher paper.
Return the wrapped pork butt to your smoker or oven set to 250F.

I smoked this pork butt until probe tenderness, this happened at 195F.
If you're eating this the next day, smoke until 190F and then drop the temperature of your oven or smoker to 175F and hold overnight.

Then pull the pork.
You can finish with a vinegar-based finishing sauce, a mustard-bbq sauce, or your favorite BBQ sauce.
Top with some coleslaw, pickled red onions or jalapenos or some dill pickles.