Pulled Pork Recipe

Based on this recipe . &#xA; Salt: .5 tsp per pound &#xA; Rub: About 1/2 cup per 5 pounds Meathead&rsquo;s Memphis Dust &#xA; Starting smoker temp: 225℉ &#xA; Desired end temp: 203℉ &#xA; Start the smoker. Salt and rub into a shaker, shake it onto every exposed surface of the butt. Put the butt in the smoker and let it go for a long time. Check it at least 12 hours before you want to eat, you may…