Smoked pork shoulder

low heat and slow. Maybe 10+ hours. You can wrap in saran wrap and leave in the smoker the last 1/3 of the time.

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low heat and slow. Maybe 10+ hours. You can wrap in saran wrap and leave in the smoker the last 1/3 of the time.

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I hope you meant foil and not saran wrap. If I'm doing a 9 pound pork shoulder it will usually take about 14 to 16 hours before it is in the 190 to 200 degree range.

Brine overnight in your brine of choice. Some say it's not necessary with a BB, but I prefer to do it. Then coat the BB with mustard and apply a dry rub. The mustard helps keep the dry rub on the meat and creates a nice crust. Here's a Memphis/Rendezvous style dry rub:

2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper

Cook on indirect heat at about 225 degrees for about 10 hours (depending on the size of the BB). The perfect internal temp. for pulling pork is 180 - 190 degrees. I like wrapping the BB in foil and put it in a cooler (pre-heated with warm water - pour the water out after pre-heating, of course), and letting it sit for a couple of hours. Enjoy.