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Set up your grill for an indirect heat method.
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2
An insulated cooker such as The Akorn works well for this.
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Simply create a small pile of charcoal (roughly pyramid or cone shaped) interspersed with large chunks of hard wood.
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Place a fire starter under the top few pieces of charcoal and light.
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Close the lid and fully open all the vents.
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Give the charcoal 20 to 30 minutes to light.
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Throttle the top and bottom vents to barely open and allow the temperature to settle into the desired cooking range.
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This should take another 20 to 30 minutes.
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For this cook, get the grill around 300 to 325 Fahrenheit.
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This will reduce your cook time and give you a nice crust on the meat.
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However, you will not get as much smoke flavor on the meat.
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Note: The Akorn has a smoke stone accessory that works great at creating a barrier between the meat and the heat, plus you can put an aluminum pan on it to catch the meat drippings to make clean up easy.
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13
Thoroughly combine all the dry ingredients.
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14
Trim excess fat from the pork butt leaving about a quarter inch layer.
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Rinse the butt with cold water and then pat dry with a paper towel.
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The surface of the meat needs to be as dry as possible.
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Coat the meat with a very light coating of olive oil to help the the dry rub stick to the meat.
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Sprinkle the meat with the dry rub and spread the rub with your hands.
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The meat should be completely coated with a thin layer of rub.
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Put the meat on the grill.
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Cook for 5 to 6 hours.
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Resist the urge to open the grill to look at the meat.
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Monitor the grill temperature.
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Throttle the bottom vent as necessary to maintain between 300 to 325 Fahrenheit.
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After about 5 hours check the meat.
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The best method for telling if the meat is done or not is to poke the meat with a skewer.
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If the skewer slides into the meat without any resistance (like cutting warm butter) the meat is done.
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Be sure to check several locations on the butt as different parts cook at different rates.
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Continuing cooking until done.
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When done, remove the meat from the grill.
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Set aside and lightly cover with foil and let rest for at least 30 minutes, preferably 1 hour.
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After the meat has rested, remove the bone.
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It should practically fall out on it's own.
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Pull the meat into long strands.
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Try not to eat all the crispy bits before you serve your family and guests.
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For a little extra zing, sprinkle a small amount of the dry rub onto the pulled meat and mix.
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A little bit goes a long way.
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Serve and enjoy.
