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Trim pork roast. Rinse and pat dry. Sprinkle with Smoky-Sweet BBQ Rub; let stand at room temperature 30 minutes.
Bring internal temperature of smoker to 225° to 250° according to manufacturer's directions, and maintain temperature 15 to 20 minutes.
Place pork, fattier side up, on cooking grate directly over coals in center of smoker. Cover with lid, and adjust ventilation to maintain temperature between 225° and 250°. Smoke, covered with lid and maintaining temperature, 5 hours; turn pork, fattier side down, and smoke 2 to 3 more hours or until a meat thermometer inserted into thickest portion registers 195°.
Transfer to a cutting board; cool 15 minutes. Shred pork.
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Slow Cooker Variation
Cut 1 (4- to 5-lb.) bone-in Boston butt pork roast in half, and trim pork. Rinse and pat dry.
Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes.
Place pork in a lightly greased 6-qt. slow cooker, fat sides up. Cover and cook on LOW 7 hours or until meat is tender and shreds easily.
Transfer pork to a cutting board, discarding liquid; cool slightly.
Shred pork with 2 forks. Stir 1 1/4 cups barbecue sauce into pork.
Return pork mixture to slow cooker; cover and cook on HIGH 30 minutes, or transfer pork mixture to a 2-qt. baking dish, and bake at 350° for 25 minutes.
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