I make my own rub and spread it on a pork butt very liberally, wrap in plastic wrap and overnight it in the refrigerator. There are all kinds of recipes in the web for the rub. Early the next morning I place the pork butt in an aluminum pan with a little water and apple cider vinegar then place it on the grates to my Weber propane barbeque. I only have one of the three burners on low. Do not have the pork butt directly above the burner that is on. The grill will be about 200 -225 degrees with the lid closed. Living in the Apple Captial of the World, I chip apple wood and soak overnight in water. I place these chips in a metal smoke box or I just wrap them up in aluminum foil with holes poked to allow the smoke to escape and the air in. Sometimes I use old basil plant stems I soak in red wine that I save from the summer before. I place them directly above the burner that is on. I keep the smoke going all day, turning the butt over about every 2 hours. It takes about all day to do it this way. Then I pull it and toss it in a spicy apple cider vinegar sauce that has mustard, brown sugar, paprika, garlic, salt, pepper, cumin, cayenne and other spices I have laying around. Get some fresh buns, dill pickles and make some cole slaw out of green cabbage. Pile the pork up on the bun, add the slaw and pickle. That is good eats. I never have any left to freeze. When I make it everyone wants some.Charlie, this is what you do. Buy a big pork butt for about 15 bucks at Bakers. Rub it down with some barbecue seasoning. There’s a million of them. Maybe add a touch of liquid smoke. Put it in a crockpot on low at 11 PM and go to bed. Wake up at 6 AM and you’ve got the beginnings of 20 pulled pork sandwiches. Freeze up 3/4 of it in a few Ziploc bags and you’ve got pulled pork sandwiches for every husker game this year.