Prepare Smoker for indirect cooking at 275 degrees F (140 degrees C) using chunks of Post Oak added to the hot coals for smoke flavor.
Coarse Kosher Salt (1/4 cup)
Ground Black Pepper (1/4 cup)
in a small mason jar or bowl.
Season the outside of the
Pork Shoulder (8 lb)
with a good dose of the salt and pepper seasoning on all sides.
Place the pork on the smoker and cook for 4-5 hours or until internal temperature reaches 165 to 170 degrees F (73 to 76 degrees C).
Wrap the pork in peach butcher paper and return to the smoker.
Monitor the internal temperature with a probe thermometer inserted into the center of the pork. Final target temperature should be 198 to 200 degrees F (92 to 93 degrees C).
Rest the pork in a dry cooler for at least 1 hour before serving. To serve, remove the blade bone and shred the pork butt by hand.