Ingredients

1 Boston Butt, or pork shoulder
Apple or Hickory Chips
Generous salt

Instructions

Rinse the meat off, and dry well.
Let meat come to room temperature
Get your smoker to 225F. Use the water bowl. I like to use apple or hickory chunks.
Should pretty much fall apart.
Take salt and put a lot on it, a good covering. The meat is not salty, it acts on the meat keeping it moist.
Smoke 5-7 hours, you want it to reach 190F. I usually do 6 hours.
Remove from smoker and let sit, lightly covered with foil, for 15 minutes to let the juices stay with the meat.

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