Not sure how I have gone so long without adding this to the page. This has been one of the most consistent things I've made on the smoker and has a lot of flexibility.
Starting off I lean towards a bone in pork butt/shoulder. In some cases you can find with skin on, if that is the case you have extra work to remove the skin before next steps.
Season with favorite seasoning of choice (for me that is SPG and Chipotle rub), using mustard as a binder if you need. Initially you will place on the smoker alone until you hit an internal of 165°. Once you hit that place roast in an aluminum pan & add half a stick of butter, more seasoning, and a nice helping of either brown sugar or honey. Cover pan with foil and place back on smoker until you hit a final internal temperature of 205°.
You will want to leave the foil on and let the meat rest for at least half an hour after pulling it off the smoker, if at all possible. At this point the bone should slide out and you will be able to shred the roast. If all goes well there will be a decent amount of liquid in the pan to mix with the meat and you can add additional seasonings to your liking. You could also add BBQ sauce, at this point, but it is not required.
Smoker temp - 250°
Time - All based on temp, so it can range greatly (plan for 8-10 hours for a good size roast)
