About an hour before smoking the pork butt, remove it from the refrigerator and let it sit on the counter while you prepare the grill/smoker for smoking.
Get a fire going that will maintain 250 degrees using charcoal or real wood ie pecan, oak, cherry etc.
Once the fire is regulated and the grill/smoker is starting to put out smoke, place the butt in the grill/smoker and leave alone for two hours.
You can count on the pork butt taking about 1.5 hours per pound. If you have an eight pound butt then it will require 12 hours to finish depending on how well you maintain 225 degrees and other variables such as wind, rain, outdoor temperature, etc.
After an hour in the smoker, you will want to start spraying the butt with apple juice using a spray bottle so as to not disturb the crust that is forming on the outside of the meat. Spray once every hour beginning at the end of the second hour.
Keep applying smoke to the pork shoulder until it reaches 140-145 degrees.
Once the butt reaches 145 degrees, remove the butt from the smoker and wrap it in heavy-duty aluminum foil and pour in some (about 1cup) apple juice just before closing it up.
Place it back in the smoker and continue to maintain the heat at 225 degrees.
Using a meat thermometer (I use a digital one), to monitor the temperature of the butt and let it cook until it reaches an internal temperture of 180-190 degrees.
Once it reaches this temperature, remove it from the smoker, and open the foil slightly to let the heat escape.
Once the heat begins to escape the juices will begin to run throughout the pork butt.
Allow the butt to rest for about 30 minutes and then open the foil all the way. The meat will fall apart.
You can pull it apart (shred it) a little more if you like, placing the pieces in a pan and pouring the juices from the foil over the meat when you are done.