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1
The night before you plan to barbecue, combine rub ingredients in a small bowl.
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2
Massage pork well with about half of the rub.
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3
Transfer pork to a plastic bag, and refrigerate it overnight.
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4
Store rest of rub in a covered container at room temperature.
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5
Before you begin to barbecue, remove pork from refrigerator.
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6
Pat down meat with another coating of rub.
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7
Let the pork sit at room temperature for about 45 minutes.
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8
Prepare smoker for barbecuing according to manufacturer's instructions, bringing temperature to 220 to 250 degrees.
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9
If you plan to baste the pork, stir any remaining rub together with mop ingredients and 1 cup water in a saucepan and warm the mixture over low heat.
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10
Transfer pork to the smoker and cook for about 1 1/2 hours per pound, or until it's falling-apart tender.
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11
The internal temperature of the meat should reach about 190 degrees.
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12
Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style of smoker.
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13
Remove pork from smoker, wrap in foil and let it sit for about 15 minutes, until cool enough to handle.
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14
Pull off chunks of the meat, and either shred or chop them as you wish.
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15
Make sure each serving has some of the darker, chewier Mr. Brown crust along with the lighter interior meat.
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16
If you wish, serve the barbecue sauce of your choice.
