First, trim the pork butt, leave at least 1/4 of an inch of fat. This will protect the meat from drying out while cooking.

After trimming, we will score through the fat cap in a diamond pattern. This can help the fat render during the cooking and allow some more of the rub to penetrate the meat.

Before applying a dry rub to the pork, you need a binder, this will ensure the rub sticks to the meat.

Set the smoker to 250°F, fill the water pan, and add the wood chips. I recommend using wood chips rather than woodchucks when using an electric smoker. I find they smoke better.

When you see the smoker producing thick white smoke, let it run for about 5 minutes until it becomes a clearer blue.

Place the pork butt fat side down, place the internal thermometer probes in the pork so you monitor the temperature without opening the door.

Every 30 minutes, spritz the exterior of the pork with apple juice.

When the internal temperature of the pork butt hits about 160°F and the bark has fully formed on the pork, remove it from the smoker and wrap it in aluminum foil with half a cup of apple juice.

Place the pork back in the smoker. If you want to shred the pork like butter for pulled pork, you will need to cook it until the internal temperature is 204°F-206°F. Make sure you probe the meat with a thermometer to check the temperature in a few spots.

You need to let it rest for at least half an hour to get a juicy pork butt. I like to take the foil off and tent it while it's resting.

If you plan on making pulled pork you will need to shred the meat. You can shred it using two forks, your hands, or bear claws. If you use your hands, wear protective gloves so you don’t burn yourself.

Once you have pulled the meat, taste it and see what seasoning you want to add. You can either add more rub or BBQ sauce.