Place bouillon cube in water in a small saucepot. Heat and stir until bouillon cube is completely dissolved. Add brown sugar and stir until it is dissolved. Turn off heat and add remaining ingredients except ice and stir. After all ingredients are dissolved, add ice and stir to help it down. Allow to cool and refrigerate for at least an hour before using.
To inject the pork butt:
Place pork butt fat side down in a pan. Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site. Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking.
Sprinkle meat side thoroughly with BBQ Seasoning, then rub in BBQ Seasoning. Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees.
After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with maple syrup. Cover in foil and return to smoker at 275 degrees.
Check for tenderness when pork butt approaches 190 degrees. The bone should be showing 1” or more when it is at 194 degrees. When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour.
Wearing “hot” gloves (I like cotton gloves with a nitrile glove pulled over them the bone and hand pull the pork, placing aside any large pieces of fat.