Combine salt and brown sugar and rub into the pork shoulder.

Place pork on a cooling rack on a sheet tray and refrigerate uncovered for up to 3 days (cover after the first day, except for the last 24 hours).

Soak hickory chips in water for 24 hours.

Set up smoker for indirect heat.

Add a third of the hickory chips to the coals.

Place pork skin side-up on the side of the smoker with no heat.

Smoke for 40 minutes to 4 hours, maintaining a smoker temperature below 200°F.

Finish the pork in a 200°F oven for a total of 10 hours (including smoke time).

Combine all sauce ingredients in a saucepan.

Bring the sauce to a bubble over medium heat.

Reduce heat to a simmer and let the sauce meld for 30 minutes, until thickened.

Remove pork from the oven and let cool slightly.

Use two forks to pull the meat from the bone on a sheet tray.

Blend sauce into the pulled pork or serve on the side.

Serve as a sandwich or family style with cornbread, greens, sweet corn, and pickles.