Rub seasoning mix of your choice on all sides of the Pork Butt. Let sit uncovered for 20 minutes while the smoker is preheating.
Preheat the smoker to 250 degrees with the lid closed for about 20 minutes.
With the fat side up, place the Pork Butt onto the smoker grill. Insert thermometer, close the lid and smoke until the internal temperature reaches 160 degrees.
When the internal temperature reaches 160 degrees, carefully remove the pork butt from the grill and wrap in several layers of heavy duty aluminum or butcher paper, sealing tightly.
Place the Pork Butt back onto the grill, with fat side up and continue smoking until the internal temperature reaches 204 degrees in the thickest part of the roast.
Remove roast from smoker and let rest in foil for 30-45 minutes to let juices redistribute. After the rest time, open foil and either shred the meat, discarding the bone or break meat into chunks to eat.