Simple salt and pepper heavy rub, hickory smoked for hours and served on Texas toast.
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Trim the pork shoulder of excess dangling fat, but leave a consistent 1/4 inch fat cap to mimic the brisket's protective layer.
Apply a very thin layer of yellow mustard over the entire surface to act as a binder, then coat heavily with the salt and pepper mixture until the meat is no longer visible.
Preheat your smoker to a steady 225°F (107°C) using charcoal and several chunks of seasoned hickory wood for a clean blue smoke.
Place the pork on the smoker grate fat-side up and smoke undisturbed for 4-5 hours until a dark, mahogany 'bark' has formed and the internal temperature reaches 165°F.
Spritz the edges of the meat with apple cider vinegar every hour after the first 4 hours to prevent drying while maintaining the bark integrity.
Wrap the pork tightly in peach butcher paper (not foil) to preserve the crunch of the bark while steaming the internal connective tissue until it reaches an internal temperature of 203°F.
Remove from heat and allow the meat to rest in an insulated cooler for at least 2 hours; this is the 'Masterchef' secret to ensuring the juices redistribute for a brisket-like slice.
Slice the pork against the grain into thick slabs rather than shredding it, and serve atop buttered, garlic-toasted Texas toast.
