Trim of the fat cap, so that it is only about 1/4 of an inch thick. Then score a cross-hatch pattern into the fat cap, cutting just until you reach the meat.

Rub the mustard all over the entire pork shoulder as a binder.

Evenly sprinkle the rub over the entire pork shoulder. Use your hands to press the rub in as well as possible.

Place the pork in the center of the smoker on the grate (fat side up). Insert probe to monitor the temperature.

Smoke the pork for about 2 hours. Now open the smoker and spritz the pork, continue spritzing the pork every hour until the pork reaches an internal temperature of 160℉.

Once the pork reaches an internal temperature of 160℉ carefully remove it and wrap using foil or butcher paper. Place it back in smoker to continue cooking.

Continue cooking at 225ºF until the pork reaches an internal temperature of 195-205℉. Depending on the texture of pork you prefer will determine when you will want to pull off. At 195 the pork you will get more string. At 205 the pork is more tender, and falls apart more.

Once internal temperature is reached, remove the pork from the smoker and let it rest for 1-2 hours before shredding. Let it rest in a well insulated area like a turned off oven or a clean dry cooler.

Then shred it up and toss with your favorite bbq sauce.

Serve on a toasted sesame bun with coleslaw.