Coat the pork butt in mustard, then rub generously all over.
Smoke at 225–250°F, fat cap up, with apple or cherry wood.
Spritz with apple juice each hour after the first 3 hours.
At ~165°F internal (the stall), wrap in foil with a splash of apple juice.
Cook until it probes like butter at 200–205°F.
Rest 30–60 minutes, then pull apart, discarding the bone and big fat seams.
Why pork butt is the best starter cut
It's loaded with fat and connective tissue, so it's nearly impossible to dry out. Cook to tenderness (~203°F), not the clock, and it'll shred every time.
FAQ
How long to smoke pork butt?
About 90 minutes per pound at 225°F — roughly 12 hours for an 8 lb butt — but always cook to ~203°F internal.