Spring Creek BBQ’s Pork Butt 

pork butt (approximately 5lbs.)
dry rub of your choice

1.Season pork butt with dry rub of your choice. Wrap in foil and let sit in fridge overnight.
2.1.Turn on one side of gas grill and heat to 225. Put a pie tin or cookie sheet over flame and sprinkle with wood chips. This will help to create smoke.
3.Remove foil and place pork butt in grill, not over the fire.
4.Cook for 8-10 hours or until pork butt reaches an internal temperature of 170.
5.When done, pork butt can be sliced or pulled apart. Serve as is or on sandwiches with your favorite barbeque sauce.