24 hours before cooking, Score your meat
Rub the meat all over with your mix. Place in the refrigerator.
Get your smoker started and as always make sure to wait until the smoke has turned grey, as the white smoke will ruin your food.
Bring your smoker to temperature. Optimal smoking heat is 225 degrees F.
Add your hickory wood and let that burn for a few minutes also.
Place the meat on the grates over direct heat and leave it for 2 hours minimum.
At the 2 hour mark or just before, set your kitchen oven to 225 degrees F . Remove the butt from the smoker, wrap in aluminum foil completely.
Set on a cookie sheet and put back in the oven for 3 to 3 and a half hours until the internal temperature of the meat has reached 190-195 degrees F.
Wrap it up again in foil (here is where you can use the towel and cooler method if tailgating). Regardless, let the meat rest for at least an hour to ensure a tender result.
Pull the meat apart using meat claws or two forks. The meat should separate easily. Discard any fat.