Find the seam near the bone end of the pork butt. Begin to pull the crevice open and carefully cut in-between the two muscles. Trim the excess fat, connective tissue and anything that is not meat from the inside of the opening. Flip the butt over and score the fat cap in a crosshatch pattern.
Reserve 1/2 cup apple juice. Pour the remaining juice into an 8 quart Briner Bucket. Add Cattleman’s Grill Butcher House Brine and whisk to dissolve.
Place the pork butt in the Briner Bucket, then add enough water to cover the pork. Lock the plate in place to keep the pork submerged.
Transfer the Briner Bucket to the refrigerator and brine for 1.5 lb per hour (12 hours total).
Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking.
Remove the pork from the brine. Pat mostly dry with towels. You do not need to rinse the roast.
Season all surfaces with R Butts R Smokin’ Honey Chipotle BBQ Rub. When the rub appears wet on the surface, transfer to the second shelf of the smoker.
Smoke until a dark red-mahogany bark is formed on the surface, about 5-6 hours.
Remove the pork from the smoker and place on top of two sheets of foil. Pour the reserved 1/2 cup of apple juice over the pork. Wrap tightly in the foil.
Return the pork to the second shelf of the grill and cook until the internal temperature surpasses 205ºF and the blade bone can be easily pulled out of the roast, about 1-2 hours more.
Remove and discard the blade bone and shred the pork by hand. Pour the liquid from the wrap over the shredded Apple Brined Pulled Pork and toss until all liquid is absorbed.