The Day Before: Rub pork butt liberally with Miners Mix Maynards Memphis Rub. Apply rub heavily! Wrap in plastic wrap and refrigerate overnight. The Next Day: Prepare grill/smoker for indirect cooking and control heat to maintain temperature between 220 to 250 degrees. Add smoking wood and place rubbed pork butt on grill, over a pan to catch juice and grease. Smoke for at least 6 hours, longer if desired. Remove from grill and wrap tightly with aluminum foil. Place wrapped pork in baking dish (it will produce lots of tasty juice!) and bake at 300 for another 2-3 hours until the pork is tender and shreds easily.
Save juice and refrigerate to remove grease. Save congealed grease and juice separately in freezer. Use grease in place of butter or margarine in any recipe where you might desire a nice smokey flavor (think Stove Top Stuffing, or boxed au gratin potatoes). Use juice to cook rice or use in any recipe that calls for water in which you may want a nice smokey, meaty flavor (like Stove Top Stuffing).