This question has options. How would someone go about accomplishing this goal?
Prepare smoked barbecue pork with dry rub

Options are:
(1). Prepare a mix of equal parts salt, chili powder, garlic powder, paprika, black pepper, and coriander, rub into thawed pork butt and let sit refrigerated for 24 hours before placing in smoker at 200 degrees for 8 hours;
(2). Prepare a mix of equal parts salt, chili powder, garlic powder, paprika, black pepper, and coriander, rub into thawed pork butt and let sit out in the open for 24 hours before placing in smoker at 200 degrees for 8 hours;
(1).