1: Working over a rimmed baking sheet, generously sprinkle the pork shoulder on all sides with the rub.ShareTweetPin349 Shares 2: Set up your smoker according to the manufacturer’s instructions and heat to 275 degrees. (Alternatively, set up your grill for indirect grilling.) Brush or scrape the grill grate clean and oil it well.ShareTweetPin349 Shares 3: Place the pork shoulder directly on the grill grate. (If using a charcoal grill, put half the smoking chips on the coals. Replenish as needed.) Grill for 3 hours.ShareTweetPin349 Shares 4: Carefully wrap the pork shoulder in a double layer of heavy-duty aluminum foil; seal the seams by folding the edges of the foil over themselves. Return the pork shoulder to the grill for 2 more hours. Insert an instant-read thermometer in the deepest section of the pork (but not touching bone). If the temperature has reached 185 degrees, the pork is cooked and can be sliced. However, if pulled pork is your goal, carefully remove the foil (watch out for steam), reserving the juices that will be in the bottom.ShareTweetPin349 Shares 5: Return the pork shoulder (sans foil) to the grill for another hour, or until the temperature reaches 200 to 205 degrees and the meat has pulled away from the bone. Let the pork cool slightly, or rest it for an hour in an insulated cooler.ShareTweetPin349 Shares 6: Using insulated food gloves (optional), break the pork into fist-size chunks and shred the meat with your fingers, meat claws, or 2 forks. Discard any lumps of fat or unpleasant bits. Add any reserved juices and season to taste with additional rub, if desired. Serve on lightly toasted hamburger buns.ShareTweetPin349 Shares