Using your hands, apply the binding agent to the exterior of the pork shoulder
Generously apply the rub
Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160.
When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker.
Wrap the pork shoulder with foil, and put in a cooler to rest. I like to let my pork shoulders rest for a minimum of two hours, up to five.
Shred and eat! Serve on a bun with coleslaw, barbecue sauce, hot peppers, and... if you really want to get crazy, cheese sauce!