Step 1

Brine pork shoulder for 18-24 hours

Step 2

Pull pork from brine, allow to rest for app. 1-2 hours

Step 3

Apply a liberal amount of mustard, coating the entire surface of the meat

Step 4

Apply a liberal amount of rub, rubbing or patting it into the meat

Step 5

Wrap and leave overnight

Step 6

Smoke at 225-250 for 6 hours

Step 7

Pull pork from grill, wrap in paper or tin foil. If tinfoil, allow some moisture to escape by not completely sealing it

Step 8

Return to grill, continue to cook for 6 hours at 225-250

Step 9

Using a meat thermometer, remove cooked meat at 193-195 degrees and allow to rest for 10-15 minutes before shredding