I would pick your favorite rub and coat the meat generously. If you have time wrap in plastic and refrigerate for a few hours, overnight is great if possible. If you don't have time you can rub just before cooking. Get your smoker up to 200 - 225 and place meat fat side up. Cook for about 1.5 hours per pound. Use a meat thermometer. Cook until meat is 195. Wrap in double layer of foil then a couple towels and place in an ice chest for at least 1 hour. It should pull apart easily. I would then pour about a cup of North Carolina vinegar based sauce over shredded meat. Steve Raichlen has good sauce recipe on his site. Add your favorite slaw and it should be great.
Traeger Select, 2 Traeger Texas, 22.5 Weber Performer, 22.5 One Touch, SS gasser, Mini WSM