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, Traeger Texas, Modded CharGriller, 22.5 One Touch, SS gasser, Mini WSM