In a large pot or container, stir together 8 cups cold water, 1/3 cup kosher salt (Diamond Crystal; use 1/4 cup if Morton), and 1/4 cup packed brown sugar until mostly dissolved. Add 2 tablespoons apple cider vinegar, 2 teaspoons black peppercorns, 2–3 smashed garlic cloves, and the quartered onion if using. Submerge the pork shoulder, cover, and refrigerate for 8–12 hours. If you’re short on time, you can skip this step, but brining helps with moisture and seasoning deep into the meat.

Remove the pork shoulder from the brine (if brined), rinse briefly under cool water, and pat completely dry with paper towels. Trim any thick, hard fat cap down to about 1/4 inch, leaving a thin layer of fat to help keep the meat moist and flavorful during the long smoke.

In a medium bowl, combine 1/4 cup packed brown sugar, 2 tablespoons kosher salt, 2 tablespoons smoked paprika, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons chili powder, 1–2 teaspoons cayenne pepper, and 1 teaspoon dried thyme or oregano. Stir until evenly mixed and no clumps remain. Taste a small pinch and adjust salt or heat to your liking.

Lightly coat the pork shoulder with a thin layer of oil if desired to help the rub stick. Sprinkle the dry rub all over the meat, covering every surface and gently pressing it in with your hands. Use all of the rub. For extra flavor, wrap the rubbed meat in plastic wrap and refrigerate for 2–12 hours before smoking.

Set up your smoker for low and slow indirect cooking with a water pan in place. • Charcoal smoker: Light a chimney of charcoal. When the coals are ashy, dump them on one side of the smoker for indirect heat and place a water pan on the other side or below the grate. Add a few chunks or a large handful of wood chips on top of the hot coals. • Pellet smoker: Fill the hopper with your favorite pellets (a hickory–apple blend works well) and preheat to 225–250°F. Ensure a water pan is in the smoker if your design allows. • Electric smoker: Preheat to 225°F and add wood chips to the tray per the manufacturer’s instructions. Place a water pan in the smoker if it doesn’t already have one.

Bring the smoker to a steady 225–250°F. Let it run for 15–30 minutes to stabilize. Look for clean, thin blue or almost invisible smoke rather than thick white billows, which can make the meat taste bitter.

Set the pork shoulder on the smoker grate over indirect heat, fat side up. Insert a thermometer probe into the thickest part of the meat, avoiding the bone. Close the lid and try not to open it frequently, as each peek lets heat and smoke escape.

Maintain the smoker temperature between 225–250°F throughout the cook. Plan for about 1.5 to 2 hours per pound of pork shoulder as a guide; a 7 lb shoulder typically takes around 10–14 hours. Add wood chunks or chips every hour or so during the first 3–4 hours, when the meat absorbs the most smoke flavor. For other meats: ribs usually take 5–6 hours, whole chickens 3–4 hours, and brisket about 1–1.5 hours per pound.

After the first 2–3 hours of smoking, spritz the surface of the meat lightly every hour with apple juice or an equal-parts mix of apple cider vinegar and water from a spray bottle. This helps keep the surface from drying out and encourages a flavorful bark.

Around 150–170°F internal temperature, the meat may hit a stall where the temperature stops rising for a while. This is normal as surface moisture evaporates and cools the meat. You can ride it out for the firmest bark, or wrap the pork shoulder tightly in foil or unwaxed butcher paper (the “Texas crutch”) and return it to the smoker to speed cooking and keep it very moist, knowing the bark will soften slightly.

Continue smoking until the pork shoulder reaches an internal temperature of 195–203°F. At this point the connective tissue has fully broken down and the meat should shred easily. For brisket, also aim for around 200°F, but test doneness by sliding a probe into the meat—it should go in with almost no resistance, like soft butter. For smoked chicken, cook to 165°F in the thickest part of the breast; for ribs, look for the meat to pull back from the bones and for the rack to bend easily.

When the pork shoulder reaches the target temperature, remove it from the smoker. Keep it wrapped (or wrap it now if it isn’t already), then place it in a clean cooler, a warm turned-off oven, or an oven set to low and let it rest for at least 1 hour and up to 3–4 hours. Resting allows the juices to redistribute and makes pulling or slicing much easier, and it gives you a buffer if guests are running late.

Unwrap the rested pork shoulder. Use two forks or meat claws to shred the meat into tender pulled pork, discarding large pockets of fat. Taste and add a pinch of extra rub or salt if needed. Serve the smoked pork on soft buns or rolls with barbecue sauce, and add coleslaw, pickles, sliced onions, or your favorite sides. For other meats: slice brisket against the grain, cut ribs between the bones, and carve smoked chicken or turkey as you would a roasted bird.