Preheat smoker to 225°
Trim any excess fat from the pork butt leaving no more than ¼”.
Slather with yellow mustard.
In a small bowl, mix together Kosher salt, black pepper,garlic and paprika. Sprinkle rub liberally on all sides, patting as you go.
Insert thermometer probe and place pork butt in smoker.
Smoke at 225° until internal temperature is 155° to 160°.
Remove from smoker and place in disposable aluminum pan. Cover with aluminum foil and return to smoker until internal temperature reaches 200°.
Remove from smoker and let rest for 1 hour before shredding. Serve on toasted buns with your favorite BBQ sauce.