Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with your favorite BBQ seasoning in order to completely cover the roast.
Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.
Pull your pork butt out and place on the smoker to cook until 165F internal (about 6 hours).
Add into a spritzer your Lone River Ranch Water and Apple Cider Vinegar. Spritz the meat every 20-30 minutes until 165F.
Once the pork butt has hit temperature, pull it out and place in a large foil bin.
Fill into the bin your beef broth and Ranch Water. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary.
Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours).
Once the pork butts are done, pull them off and let them rest for an hour.
As the pork rests, heat up a cast iron skillet for the Chipotle BBQ Sauce.
Add all the ingredients for the Chipotle BBQ sauce to the skillet and stir over medium high heat (about 350F) until it starts to simmer.
Let simmer over medium heat (about 325F) for 20 minutes or until the sauce has thickened. Once done, pull off and let cool.
After the rest, pull the pork butt out and shred them up.
Add to a toasted burger burn a heaping pile of shredded pork topped with the Chipotle BBQ Sauce.
Serve with Ranch Water and enjoy!