I normally start out with an pork butt with the average weight of 7 to 8 pounds. I only trim off any excess fat or any pieces of cartilage on the exterior of the meat. Make sure you do a thorough inspection. You don't want to bite into any later. This pork butt is fine, so I won't have to do anything.

Next, I season evenly all over the exterior of the meat. I don't season the bottom fat because it won't penetrate the meat. You can inject with a marinade of your choosing if you want to add more flavor. Make sure you don't use one with to much acidty as it will cause your finished product to be mushy.

Next, it's time to put it on the smoker at 225*

Here is the pork but just before wrapping in foil.

A properly cooked pork butt will allow the bone to pull out easily and cleanly. This pork butt was pulled at 200* and allowed to rest for 2 hours.

Pulled pork ready for eating.