Brine the pork shoulder for 12 - 24 hours.

After brining, remove the pork from the brine.

Discard the brine and rinse the pork all over with cool water. Pat dry.

Place the pork butt on a large baking sheet and pat dry with paper towel.

Rub the pork rub all over the meat on all sides, using more if needed to evenly cover the meat, or if you prefer more.

Place the pork on the baking sheet in the refrigerator and let chill for at least 2 hours or up to 24 hours (I prefer 24 hours).

Prepare your smoker to a low heat setting.

On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, or a blend of pellets for our wood.

Transfer the pork to the smoker.

Insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the meat - make sure to avoid large fat deposits and the bone as they will cook hotter than surrounding meat and give false high readings on the thermometer.

Smoke on 150-160 degrees F for 3 - 4 hours.

After 3 - 4 hours, Increase the temperature to 275 degrees F and continue to cook until the the meat thermometer registers 210 - 215 degrees F. Approximately 6 - 9 hours.

When the pork has reached 210 - 215, remove from the smoker and transfer to a clean baking sheet.

Power down the smoker according to manufacturer instructions.

Allow the pork to cool for 30 - 60 minutes, or until cool enough to handle.

Shred with two large forks or a pair of shredder claws.