One hour before you want to put your pork butt on the smoker, take it out of the refrigerator.
Inject the pork with apple juice. Next, rub it with olive oil. Sprinkle the dry rub onto the pork butt and rub it in, making sure to cover the entire butt.
When the smoker comes to temperature, place the Boston Butt on the grill grate fat side up and be patient. Maintain a temp of 250°F for about 5 hours or until it reaches an internal temp of 190 degrees. (You'll need an accurate meat thermometer to check the temp.)
Remove the pork butt from the smoker, wrap the whole thing tightly in foil, and let rest for at least 1 hour and up to 3 hours.