Night before, inject the shoulder, roughly about an inch apart with the meat injection

The night before, dry brine the meat. Essentially rub salt over it. Afterwards, let rest overnight.

Start the smoker and let heat up. You want to keep it around 225. If you do not have a smoker, you can use the oven.

Once smoker heats up, put apple juice in the liquid tray, add apple chips to the flame, and insert pork shoulder. If you do not have a smoker, put a tray of apple juice below the pork in the oven.

Make sure to keep adding wood every half hour until internal temperature reaches 150.

Once internal temperature reaches 150, double wrap in foil. There is no longer any need to add wood chips anymore. Smoke until internal temperature reaches 195

Once temperature reaches 195, remove from heat and let rest for an hour.

After one hour, remove the bone. Bone should peel away from the bone. Shred pork with 2 forks. Meat should melt apart.

Add your favorite bbq sauce and enjoy!