Remove the pork butt from the refrigerator and bring to room temperature
Prepare the smoker and bring the temperature to 225°F. Make sure there is enough charcoal and wood chunks (I prefer apple) to cook the pork butt.
Slather the butt with yellow mustard and sprinkle lightly with garlic powder on all sides.
Cover the pork with a heavy dusting of pork rub and allow to rest for 30 minutes.
Using a remote wireless BBQ thermometer, insert one to monitor the temperature inside the smoker temperature and the second into the middle of the pork roast to monitor the internal temperature of the meat. Set thermometer for the pork to reach an internal temperature of 190-203°F. The higher the temperature, the softer the meat will be.Smoke the pork shoulder for approximately 1½ hours per pound of meat.
At about halfway through cooking, spray the pork butt with pineapple juice on both sides.
When there is about one hour to go, generously coat the pork butt with barbecue sauce. Wrap in heavy duty foil and place back in the smoker.
Once the internal temperature reaches 190-203°F, remove from smoker. Rest for 30 minutes.
Unwrap and place in a large bowl. Using use shredding tongs, shred the meat, mixing in the juices as desired. Serve on a bun with coleslaw and drizzle with more barbecue sauce.