Set your smoker for 225 degrees, indirect. I like using hickory for these smokes, but go with whatever wood you'd like. Figure you'll be cooking the pork about 2 hours for every pound of meat. This will vary though.
Rinse the meat off under running water and pat dry with a paper towel
Use a knife to slice lines into the fat cap, forming a 1" x 1" checkered pattern. Cut deep enough to get through the fat cap, but not too deep into the meat itself.
Apply a thin layer of mustard to the meat. This will help the rub adhere. I like to use a paintbrush for this step. Ideally one that wasn't previously used to paint. 😉
Apply the rub very generously to all sides of the pork. Be sure to get the rub deep into all of those cuts you made into the fat cap.
Place the pork into the smoker.When it has reached 160 degrees, wrap the pork in foil and then continue cooking. If you like a bit more park and don't mind the pork being a little more dry, you could skip the foil. Personally though, I prefer my pulled pork to be on the moist side.
The pork is done when internal temp is between 195 and 205. Poke it a bit and you'll be able to tell. The meat should be ready to fall right off the bone.
Leave the pork wrapped while you let it rest for an hour or so.
Using gloves and your shredding tool, tear it apart. Discard the bones and any chunks of fat in the process. Eat & Enjoy!