Rinse the pork shoulder under cold running water and then pat dry with a paper towel
Coat the pork completely with the mayo. Make sure the meat is completely covered
Sprinkle the BBQ spice seasoning completely over the pork. Make sure you have good coverage with the seasoning for a good bark
Set your smoker up by placing the wood chips (drain the water off) in the smoker box and set the temperature to 115 celsius (240 Fahrenheit). You want to try and maintain this temperature throughout the cook
Place the pork directly onto the grate. I like to place the grate in the middle of the smoker for the most even cook. Insert the meat thermometer into the middle of the meat. (The thermometer I use has an external monitor, that I can bring it inside and check the temperature easily) I also place a tray at the bottom of the smoker to catch any juices for easy clean up
Cook for 12-14 hours or until the meat reaches a temperature of 90 degrees celsius or 200 Fahrenheit. I try to maintain the smoke for about 6 hours of the cook. This will depend on how smoky you would like the flavour. I find 6 hours gets an excellent smoky flavour
Once the pork has reached the desired cooking temperature, remove from smoker. Cover with a foil tent and rest for an 1 hour
Pull the pork apart with your hands or a couple of large forks
Portion and serve
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.