Start out by trimming a lot of the excess fat off of the meat. It’s not too terribly important to get it all since most of it will melt during the cooking process. I prefer to remove the fat cap to allow for more smoke absorption and to cut down on the greasiness of the finished product. The next step is to inject the meat. I like to experiment with different flavors but for this but I used a mixture of apple juice, apple cider vinegar, worcestershire, butter, and cajun seasoning. After injecting, coat the butt generously with BBQ rub and place in the fridge for a couple of hours to overnight. Prepare the grill or smoker for indirect heat. I used a charcoal snake with hickory chunks in order to provide a smokey and even heat source for several hours. If you have a good smoker this is not necessary but it works great with my weber kettle since I don’t currently own the smokenator. If you’d like to use the charcoal snake method but not sure how, there is plenty of info available on the web. It’s very simple and effective. Next, preheat the grill/smoker to around 225 degrees and place the meat so as to avoid direct heat. Make sure to use a drip pan with some form of liquid to help with moisture and to catch the drippings. I ended up smoking mine for about 8 to 9 hours. The temp was around 190 degrees and the meat was ready to fall apart. I used the rotisserie, which is not necessary, but I love to use it anytime I can just for the amusement of seeing a large cut of meat spin around over a smokey fire. Let the meat rest for 15 to 20 minutes and pull. One thing I love about pulled pork is the versatility. The possibilities are endless. Rotisserie Smoked Boston Butt…eat it however you desire.