Smoked Pulled Pork Butt Sandwiches

Preparation

1. Gather all ingredients.
2. If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
3. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. While grill preheats, in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste.
4. Apply this liberally to the meat and rub it in with your fingers.
5. Place a roasting rack in a drip pan and lay the meat on the rack.
6. Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until internal pork temperature reaches 145°F (63°C).
7. Pull apart the meat and place on top of toasted buns. Garnish your sandwich with pickles, coleslaw, or both!