Combine all dry ingredients in a bowl and mix well.

Any leftover rub can be stored in an air-tight container.

Next, wash the surface of the meat with cider vinegar, and apply the rub.

Place in a 210°F preheated smoker, and apply 4 hours of hickory smoke.

When the internal temperature hits 160°F, remove the meat from the smoker boat it in a foil pan with some apple juice and covered it with foil.

Return to the smoker and continue to cook until the internal temperature reaches 195°F. Remove from smoker and FTC for 3 or more hours.

If you like, you can take the internal temperature up to 200°F – 205°F.

Overall time was around 20 hours, plus FTC for 3 more hours.

Shred with two forks. Serve as part of a main dish, or use for sandwiches.

Freeze leftovers for later use.

From Mr. Walleye