Preheat the smoker to 200 degrees. Meanwhile take out the pork butt and trim off any excess fat. Next, apply the Worcestershire sauce as a binder, then season liberally on all sides with your favorite BBQ rub. Allow the pork butt to sit at room temperature for ~30 minutes to let the rub adhere.

Place the pork butt in the smoker, making sure to use a thermometer to monitor the internal temperature overnight.

The following day, increase the smoker temperature to 275 degrees. Check the IT, it should be right around the stall. Once the pork but registers ~170 degrees and has gone through the stall, remove it from the grill and wrap it tightly with aluminum foil. Place the pork butt back in the smoker to finish cooking.

Remove it from the grill Once the internal temperature registers 205-210 degrees and is probe tender throughout. Tip: I like to temp the meat in the center, coming from the top, as I've found the last part of the pork to become probe tender.

Remove the pork butt from the foil and let it sit at room temperature for a few minutes, then wrap tightly in butcher’s paper. Allow the pork to rest for at least an hour or until the internal temperature falls below 140 degrees. Finally, shred the pork butt, slather and toss it with your favorite BBQ sauce and serve. Enjoy!