Outlaw Smoked Pork Butt

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Ingredients: Rub:
8 Tbs. Brown Sugar
2 Tbs. Sea Salt
1 Tbs. Paprika
1 Tbs. Garlic Powder or Minced Garlic
1 Tbs. Black pepper
1 tsp. Cayenne pepper (optional) 

Injection:
1 Cup 8oz. Apple Juice (1 small bottle)
8 TBS. Brown Sugar
½ Cup Water
8 TBS. of Fine Sea Salt
1 TBS. of Course Black Pepper
1 TBS. Garlic Powder
2 tsp. Maple flavoring (or use 8 tsp. Maple Syrup) (Optional)
Heat the mixture in a microwave and mix well. Let the mixture cool some before injecting.

Recommended Wood:
Apple

Preparation:
Lay the shoulder on a sheet of wide foil. (If injecting, it is better to place the butt in a deep pan). Trim excess fat from the butt leaving most of the fat cap. If you plan to inject your meat, this should be done prior to applying the rub to prevent it from being washed off during the injecting process. Apply a light coat of olive oil, vegetable oil, peanut oil or canola oil over the entire shoulder to help hold the rub. Spray oils work really well for this.
Combine all ingredients for the rub or sprinkle each one liberally over the butt. Wrap tightly in the foil and let rest at least 3 hours or place in the refrigerator over night for best results. Remove the butt from the refrigerator (if needed) and let it sit at room temperature for 30 minutes to an hour to reach room temperature.
Directions for smoking:
Preheat the smoker to 275 degrees. Place a small rack in a deep pan. (Line the pan with foil, for easier cleanup.) Place the prepared shoulder on the rack in pan fat side up. Place the pan with the butt in the smoker. Smoke unwrapped for about 4 to 5 hours at 275 degrees. (Be careful not to over smoke. Pork is a mild flavored meat and can be easily overcome with too much smoke). The internal temperature should be around 170 degrees at this point.
After the allotted time, wrap the entire pan with foil and return it to the smoker or an oven for about 2 1/2 to 3 hours at 275 degrees.
Continue cooking until the Internal Done Temperature reaches 205 degrees.
Unwrap the butt and check for tenderness by probing it with a skewer or thermometer probe. If there are areas that feel resistant to probing, wrap the foil back up and continue to cook for about another 15 minutes then recheck for tenderness.
When done, leave the butt wrapped in the foil and place it in a warm oven or ice chest for at least 30 minutes, preferably 1 hour, to rest and cool.
The butt can be sliced, chopped or pulled.
The juices collected in the pan (Au Jus), should be saved to a measuring cup. Skim off as much fat as possible and pour the remaining liquid back over the prepared meat to add sweetness, flavor and prevent the meat from drying out.  
Apply your favorite sauce and serve.