Mix rub ingredients together.
Cook all ingredients of mop sauce in a pot on medium heat until sugar has fully dissolved.
Cut pork butt into 4 equal chunks (four big cubes). Season all sides heavily with BBQ rub, reserving 1 Tbsp for later. Season meat minimum 2 hours before cooking.
Set up the BBQ for indirect cooking (leaving one side of the BBQ off and the other side on full blast).
Fold 1 square foot of tinfoil into a make-shift bowl and place it on the hot side of the grill. Poke holes in the bottom of the foil bowl. Place a handful of wood chips in the bowl and wait 20 minutes until they start to smoke. Aim to have the cold side of the grill at 250⁰F.
Once the wood chips are smoking, place the mini pork butts on the cold side of the grill. Check the wood chips every 10 minutes to make sure they are still smoking; add more word as needed.
After one hour of smoking, stop feeding the bowl with wood. Continue to cook at 250⁰F for another 2 hours. During this time take a BBQ brush and ‘mop’ the pork with sauce every 15 minutes. After 2 hours, wrap the pork chunks individually with tinfoil and continue to cook for another 1-2 hours. Pork is finished once it reaches the internal temperature of 195⁰F (or fork tender).
Remove from the BBQ and let it sit in the foil for 20 minutes.
Shred into bit size chunks. Once shredded, sprinkle leftover rub and ¼ cup of the mop sauce and toss the pork.
Top pork with your favorite BBQ sauce – don’t toss in the BBQ sauce, leave it on top so you can taste the different layers of flavor. Serve pork it on its own or put it on a bun with thinly sliced white onion, pickles and some creamy slaw for classic pulled pork sammies.