(Very generously) then massage all over meat, make sure you get in every crease and around the bone.
Let sit in fridge for a couple hours or overnight.
Using a smoker:
Set smoker to 220 degrees.
Use whatever wood chips you like, I use hickory
Smoke for 11 hours
For the last hour, open the vent (helps crisp the outer layer) and baste several time with favorite BBQ sauce
Let meat rest for at least 10 minutes but up to an hour
*do not open for first three hours
*change out woodchips every 4 hours
Using an oven:
Set temp to 220 degrees
ADDED INGREDIENT: Rub meat with liquid smoke all over.
Place meat in roasting pan and
Cook for 10 hours
For the last hour uncover and baste several times with favorite BBQ Sauce
When finished, let me rest for at least 10 minutes
It will be falling of the bone, so I like to just pull it apart in big chunks or you can shred it.