This is one of those classic Q dishes that everyone should learn how to make.  Low and slow smoked for 18 plus hours, it's one of those things we're never without.  The best way to do it is just a very basic barbecue rub and some good hickory smoke. 

This is one thing that our freezer is never without.  I smoke it, pull it, and vacuum seal it in one pound bags.  Instant dinner whenever you want it.  Just the best.