• Preheat your smoker or pellet grill to 225°F (107°C).
• Place your pork butt onto a large cutting board or baking sheet. Coat the pork butt evenly with 1/4 cup yellow mustard. This helps the dry rub adhere better.
• In a small bowl, combine the 2 tablespoons kosher salt, 2 tablespoons garlic powder, 2 tablespoons brown sugar, and 1 tablespoon black pepper. Generously sprinkle the dry rub mixture over the entire roast.
• Place the pork butt directly on the grill grate. Smoke for approximately 5-6 hours, or until the internal temperature of the pork reaches 165°F (74°C).
• Once the pork reaches 165°F (74°C), remove it from the smoker. Wrap the pork tightly in aluminum foil or butcher paper and return it to the smoker.
• Continue smoking the pork until the internal temperature reaches 203°F (95°C), or until it is probe tender and easy to shred. This may take an additional 4-6 hours.
• Let the pork rest for at least 30 minutes before shredding. Serve as is, or mix with 1 cup of the homemade barbecue sauce.

Barbecue Sauce

• While the pork is cooking, prepare the barbecue sauce. In a medium bowl, combine 1 cup ketchup, 1/4 cup brown sugar, 1/4 cup Worcestershire sauce, 2 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground mustard. Stir until well combined.