• Get smoker temperature to 250°F.
  • Trim excess fat off pork butt. Generously season with Kansas City’s own Mr. Bevis BBQ Rub on all sides of the pork.
  • Put pork butt directly on the grate and cook until the internal temperature reaches 160 degrees F (approximately 3-7 hours). Remove the pork butt from the smoker/grill.
  • Tightly wrap the pork butt in butcher paper and place inside of a disposable foil pan.
  • Place the wrapped pork butt back on the smoker/grill and cook until the internal temperature reaches 204 degrees F, in the thickest part of the meat, about 3-5 hours longer depending on the size of the pork butt.
  • Remove from the smoker/grill. Allow the pork to rest for 1 hour in the disposable foil pan. Remove the butcher paper and pour off any excess liquid into a fat separator.
  • Place the pork in a dish large enough to “pull” while removing and discarding the bone and any excess fat.
  • Add separated liquid back to pork and season to taste with additional Mr. Bevis BBQ Rub.