When ready to cook, start the smoker on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
While smoker comes to temperature, trim excess fat off pork butt. Generously season with a rub of your choice on all sides.
I use salt, pepper, garlic salt, and ground sage on everything.
Put pork butt directly on the grill grate and cook until the internal temperature reaches 160 degrees F (approximately 3-4 hours).
Remove pork butt and wrap in a double layer of aluminum foil. Put apple cider in a foil packet with pork and return to grill.
Cook until internal temperature reaches 204 degrees F in the thickest part of the meat (an additional 3-4 hours).
Remove and let pork butt rest for 45 minutes in the foil packet. Pour excess liquid into a fat separator.
Place pork in a dish large enough for you to “pull” the meat, removing and discarding the bone and any excess fat.
Add separated liquid back to pork. Season to taste with additional rub.
Serve alone, in your favorite recipes, or on sandwiches. Enjoy!