Turn on your pellet smoker to 250 degrees with Apple pellets

Trim thick unwanted fat off Pork Butt, along with any blood glands.

Score the fat cap with a criss cross pattern and ensure you cut through the fat.

Season the Pork Butt liberally.

Place Pork Butt on Smoker fat cap up

Spritz every hour with 50/50 mix of Apple Cider Vinegar and Apple Juice.

After 3 1/2 hours remove Pork Butt and make sure to add your bbq sauce to the top of the Pork butt then wrap with 2 sheets of Aluminum foil.

Place Pork butt back on Smoker until target temperature is 200 degrees Fahrenheit.