Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
Trim most of the visible fat from the outside of the pork butt leaving about 1/8- to 1/4-inch layer of fat on top. Place pork on baking pan. Rub all over with Pork Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place foil pan under grates on unlit side of grill to catch drippings. Place pork, fat-side up, on unlit side of grill. Close grill.
Grill 6 to 7 hours until internal temperature of thickest part of pork butt is 175°F to 180°F. Carefully remove pork from grill and wrap in foil.
Return pork to grill, placing it back on unlit side. Cook 45 to 60 minutes longer until internal temperature is 195°F to 200°F or until meat is tender and bone twists easily.
Remove pork from grill. Let stand 15 to 20 minutes. Slice or shred with 2 forks. Serve with warm pan juices or your favorite barbecue sauce, if desired.