Dry brine your pork butt by adding the ½ tsp of kosher salt per lb of pork

Place it on a plate or glass dish, wrap it and put it into the fridge for a minimum of 12 hour

Preheat 225°F P4 setting

Remove the plastic wrap and season it with your favourite rub

Cook until internal temperature reaches 165°F

Place the meat into an aluminum pan to catch all the drippings

Cook until the internal temperature reaches 200°F and start probing the meat to check for tenderness

Remove meat from the grill once desired tenderness is achieved

Let the pork butt rest for 30min and it's cool enough to shred with your hands

Once shredded, add your favourite bbq sauce