Mix 3 parts salt to 1 part black pepper. (Mixture can be adjusted to suit your taste.)
Heavily coat pork shoulder on all sides with the salt/pepper mixture.
Lightly coat shoulder with oil.
Place shoulder over indirect heat in a sealed smoker for 16 to 18 hours at 225 degrees maximum. You can use your favorite wood, charcoal or chips.
During the last 2 hours of your cooking time, baste heavily with your favorite barbecue sauce.
Recipe courtesy of Nick Vergos