Combine apple cider vinegar and water in the smoker’s water pan. Load the wood tray with one small handful of wood chips and preheat the smoker to 225 degrees F.
Trim excess fat from pork butt. In a small bowl, combine the Greek seasoning, black pepper, and red pepper. Rub mixture on all sides of pork butt. Place butt in smoker and smoke for 6 to 8 hours, or until internal temperature reaches 155 degrees F.