Soak all of your wood chips for at least 30 minutes, that will give us time to get everything set up for the grill.

Mix together all of the seasoning to make our rub.  You can use other ingredients here, that's just my favorite combination for grilling pork.  Use the same ratio of Paprika and Dark Brown Sugar, but use a teaspoon here and there of whatever you think sounds good.

Once all of the rub ingredients have been thoroughly mixed, rub it all over your Boston butt (for some reason, I still giggle saying or typing those words).  Make sure you cover the entire pork roast with the rub.

Allow the pork to sit on the kitchen counter for about 30 minutes while we get everything else going.

Heat the grill for indirect heating.  I've talked about this before, your grill may have a thermometer, but don't trust it.  Use an oven thermometer like I discuss in this post.  For a 3 to 4 burner grill, light the 2 outside burners on high heat and place the oven thermometer in the center of the grill.  Our goal here is to maintain around 325 degrees.

While the grill heats up and our pork roast is getting aquainted with it's rub, assemble 4 to 5 smoke pouches.  We will need about that many to keep the smoke going for the duration of the cooking time.  Once you have the first ready, go ahead and place it over the hot part of the grill and close the lid.

Once the first smoke pouch starts to smolder on the grill, it's time to start cooking.  Place the pork in front of the oven thermometer in the middle (cool part) of the grill.  Here's a photo of our setup (this was after a few other smoke pouches had done their thing, but you get the point):

Now here's the easy part, turn the oven thermometer so that you can see it through one of the holes on the side of the grill and just close the lid.  We are going to let the rub, fire and smoke do it's thing for a long time, so just leave it alone.

Look through the holes on the grill periodically to see if you are still in that magic 325 degree range.  Adjust the burners accordingly.  Also, once you start to see the smoke slowing down on one smok pouch, just add another.  You'll probably end up adding a new pouch every hour to hour and a half.

After about 4 hours, check the temperature of the pork roast by inserting an instant-read thermometer in the thickest part of the roast.  We are looking for a temperature around 190 - 195 degrees.  You will notice that the meat starts to pull away from the bone and you can wiggle the bone more and more as you get closer to 190 degrees.  At 195 degrees, the bone will pretty much pull our of the meat with little effort.

Once your meat has reached 195 degrees, remove the boston butt (pork roast) from the grill and place on a platter to rest.  You will need to give it a good 30 minutes or so before you can even think about handling the meat on the inside.  After about 15 minutes, I like to cut it in half to help the middle cool off.

Once cool enough to handle, begin to pull the meat apart using your fingers and/or 2 forks.  This is why they call them pulled pork sandwiches!  Pull all of the pork apart and place the meat on a separate platter.