Choose a pork shoulder, preferably 6 to 10 pounds
Trim excess fat, leaving a thin fat cap if desired
Pat the meat dry
Apply a binder if wanted, such as mustard or oil
Season generously with a dry rub
Let the pork sit while the smoker preheats
Preheat the smoker to 225 to 250 degrees Fahrenheit
Use wood such as hickory, oak, apple, or cherry
Place the pork shoulder on the smoker fat side up or as preferred
Insert a meat probe into the thickest part
Smoke until the internal temperature reaches about 160 to 165 degrees Fahrenheit
Wrap the shoulder in butcher paper or foil if desired
Continue smoking until the internal temperature reaches about 195 to 205 degrees Fahrenheit
Check for tenderness by probing for little resistance
Remove the pork from the smoker
Rest the meat wrapped for at least 30 minutes to 1 hour
Shred the pork with forks or meat claws
Remove any large pieces of fat or bone
Mix in juices or sauce if desired
Serve warm