Smoked Pork Shoulder

Trim off excess fat using a sharp knife. Score the fat side with a 1" crosshatch pattern, being careful not to slice into the flesh.

Make the dry rub by combing all the dry rub ingredients in a shaker or small bowl.

Season the entire pork shoulder with about 2 tablespoons (1 teaspoon of Diamond kosher salt (or 1/2 tsp Morton Kosher salt) per pound of meat and sprinkle a liberal amount of the rub all over the pork. Refrigerate uncovered for 12 to 24 hours if possible.

Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it. Insert a remote probe thermometer into the thickest part.

Setup the smoker according to the manufacturer's instructions for indirect heat cooking and bring the temperature up to 250° F.

Place the pork in the smoker on the grate and smoke for about 90 minutes per pound, or until the internal temperature reaches 195-205° F. Continuously monitor the temperature with a probe thermometer.

Remove the pork shoulder from the smoker and wrap it tightly with aluminum foil or butcher paper and place it in an insulated cooler to rest for at least 1 hour, or up to 4 hour.

Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture. Optionally combine with BBQ sauce. Serve and enjoy!