Start by rinsing the pork butt under cold water and patting it dry with paper towels.

Trim off any excessive fat from the surface, leaving a thin layer for flavor and moisture.

Apply a generous amount of the dry rub all over the pork butt, ensuring it is evenly coated. Massage the rub into the meat for better penetration.

Place the seasoned pork butt in a resealable plastic bag or cover it with plastic wrap. Let it rest in the refrigerator for at least 4 hours or overnight. This allows the flavors to meld and enhances the tenderness.

If you're using a charcoal smoker, light the charcoal in a chimney starter until they are covered with gray ash. Spread the coals evenly in the smoker's firebox.

If you have an electric or gas smoker, follow the manufacturer's instructions to preheat it to a temperature of around 225°F (107°C).

Soak the wood chips in water for 30 minutes, then drain them. Add the wood chips to the smoker, whether you're using a dedicated wood chip box or wrapping them in aluminum foil and poking holes in it to allow smoke to escape.

Place the pork butt on the smoker's grate, fat side up. Insert a meat thermometer into the thickest part of the meat, being careful not to touch the bone.

Close the smoker and maintain a consistent temperature of 225°F (107°C) throughout the cooking process. Add more wood chips as needed to maintain a steady smoke.

Allow the pork butt to smoke until the internal temperature reaches 195°F (90°C). This can take approximately 1.5 to 2 hours per pound, so for a 5 lb pork butt, it would typically take between 7.5 to 10 hours. However, cooking times can vary, so always rely on the internal temperature as the determining factor for doneness.

Once the pork butt reaches the desired internal temperature, carefully remove it from the smoker and tent it with aluminum foil.

Let the meat rest for about 30 minutes to 1 hour. This resting period allows the juices to redistribute, resulting in a moist and tender texture.

After resting, use two forks or meat claws to shred the pork. Discard any excess fat or connective tissue.

Serve the pulled pork as desired, whether it's in sandwiches, tacos, or on its own. You can also mix in your favorite barbecue sauce for added flavor.