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 4-6 hours).
Once the pork butt has hit the temperature, pull it out and place in a large foil bin.
Fill into the bin your pork fat and light beer. 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 30 minutes.
Remove the bone and shred them up before serving.
Add the shredded pork to a burger bun then finish with the Honey BBQ Sauce on top. Serve with coleslaw on the side and enjoy!