The pork butt is listed as 7 lbs, but you can use anywhere from 6 to 8 pounds. The best way we have found to shred pork is to use two large serving forks (they also work great as pastry blenders).
Pork Dry Rub
7 Lb Boneless Pork Butt 9 Tbl Dark Brown Sugar
Injection 1/4 Cup Hot Paprika
1 Cup Apple Juice 1/4 Cup Kosher Salt
Marinade 1/4 Cup Chili Powder
1/4 Cup Onion, Chopped 1 Tsp Dry Mustard
1/4 Cup Water 1 Tbl Black Pepper
1/4 Cup Worcestershire 2 Tbl Old Bay
3 Clove Garlic, Chopped 1/2 Tsp Ground Ginger
Mix the marinade ingredients and set aside. Mix the dry rub ingredients, set aside.
Inject the pork with the apple juice, spacing the injections about two inches apart.
Strain the marinade, rub the outside of the pork with the marinade then rub with the dry rub. Place in a foil pan and let sit at least one hour. Put your wood chips on to soak.
Heat the grill to 275 degrees. (It looks really cool when you light it in the middle of the night).
Add the apple wood chips then add the plate setter (if using a big green egg) or whatever you need for indirect heat. Place the pork, in the foil pan, on the grate and closed the lid. Cook for 6 hours. Pour 3/4 cup apple juice over pork, cover pan with foil and close the grill. Cook the pork until it registers 210 degrees (about 2 hours). Remove and let sit for 30 minutes. Shred and enjoy.