1. Season your beef butt generously with a dry rub of your choice. You can make a basic dry rub with equal parts sugar and salt, then add other seasonings, such as garlic powder and chili powder and dried herbs, such as thyme and rosemary, by the teaspoonful to reach your desired flavor. If the beef butt has been in the refrigerator, allow it to sit on the counter for 30 minutes to an hour to come to room temperature before cooking.
2. Prepare your grill for indirect heat by placing a drip pan in the center of your grill’s bottom and piling charcoal on either side of the pan. If you are using a gas grill, light only one side of the grill. Light the charcoal and cover the grill with its lid, using the vents to bring the temperature to 350 degrees Fahrenheit.
3. Add the seasoned beef butt on the grill over the drip pan when the coals have started to turn ashen. For a gas grill, place the beef butt on the side of the grill that is not lit. Cover the grill with its lid and allow the beef butt to cook for about an hour.
4. Open the lid and brush the beef butt with any type of barbecue sauce, if you prefer. Continue cooking the beef until it reaches an internal temperature of at least 145 degrees for safe consumption, which will bring the roast to about a medium-rare temperature. Use a meat thermometer to determine the temperature.
5. Remove the beef butt from the grill and allow it to rest, covered loosely with aluminum foil or at least 10 minutes before slicing and serving.