Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
Pork will be done when the internal temperature reaches 185 to 190 degrees F.
Pull or chop meat as desired and top with your favorite sauce!
Recipe courtesy of Wood Chick