Larry’s Boston Butt

1 pork butt (8 pounds)
Dry Rub
6 to 7 heaping tablespoons olive oil

Rub olive oil evenly over butt. Season pork butt generously with dry rub seasoning. Place pork in a resealable plastic bag or wrap with plastic wrap and refrigerate overnight.

Preheat smoker to 225°F.

Place butt on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 165°F. Remove from smoker. Cover with heavy-duty aluminum foil and return to smoker. Continue to cook until internal temperature reaches 185°F. Increase smoker temperature to 275°F. Smoke for an additional 2 hours or until internal temperature reaches 210°F. Let meat rest inside foil for 30 minutes. Then pull pork.