Mix all of the ingredients for the dry rub together.
24 hours before smoking the pork shoulder, take it out of the fridge and score the top.
The top side is the fatty side.
Completely coat the pork shoulder with the dry rub.
Make sure to rub it into the scored parts and other crevices as well.
Wrap the pork shoulder tightly in plastic wrap or butcher paper and place it back in the fridge overnight.
LET’S START SMOKING
On smoking day, unwrap the pork shoulder and place it directly on the smoker.
If your smoker has room for it, try placing a tray full of apple juice under the grate where the pork shoulder is. Only do this if your smoker safely allows for it.
Smoke it at 200F-250F until the internal temperature is between 160F and 165F (usually takes about 4 hours).
Put the pork shoulder either in a foil boat or wrap it in butcher paper and put it back on the smoker to finish cooking.
The pork shoulder will be done when the coolest part is around 190-195 F.
Usually one side will cook a little faster than the other so expect the other side to get up to around 205 F.
You can spray apple juice directly on the pork shoulder, in areas that are cooking too quickly, to bring down the temperature.
Be careful removing the pork shoulder from the smoker at this point – as it will fall apart very easily. When done, wrap the pork shoulder in foil and let it rest for an hour.
When you pick up the pork shoulder, it should jiggle around like gelatin- this is a sign you did it right.
