To use up some of a free sunday afternoon and evening....
First--find a good, fatty cut of pork. The Boston Butt is good (bone in or boneless is fine), but in this case, I walked into Wally World and found Boneless Pork Picnic Shoulder for $0.88/lb, so I used that.
Unwrap the pork, (in my case, I cut the netting off also) and rinse.
Make a rub: 3 parts Brown Sugar/ 1part Kosher Salt/ 1 Part seasonings (paprika, ground mustard, garlic, black pepper among others).
Rub well on Pork.
Let Sit for several hours (overnight is fine) in the refrigerator.
Put it in the Smoker
Start a heavy smoke and keep the smoker at 250 degrees. I have a gas smoker and used apple wood chips (just because I had them).
Half Way through cooking process--notice 2 thermometers--one in the meat (should reach 195-100 degrees when done) and one for the cooking chamber. Temp Control is important.
Pulled them out after 7 hours (internal temp was 175). Wrapped in foil and into a 250 degree oven for 2 more hours to finish them--note that the meat plateaus at about 160 to 165 degrees (reaches that temp and then holds for a while before beginning to rise again. Don't have to pull them, but it was getting late and I was getting too lazy to go outside to keep checking temps.
As it was late, I put the wrapped pan in the refrigerator overnight.
Just finished pulling them now.
Re-heated a bit in the microwave for consumption now--a bit of KC Masterpiece on them (what I had open). Don't have any Cole Slaw to go with it. Freezing the rest...