Remove the fat cover (skin) from the shoulder. Place the shoulder in a large container and rub it all over with the rub. Wrap the marinated shoulder completely with cling film and refrigerate for at least twelve hours.
Soak the smoking chips for an hour.
Light the charcoal and spread the chips on it. Place a bowl of water over the charcoal and fill it with water almost to the brim. Put your shoulder on the grill and smoke in the closed grill for three hours (the grill should have a temperature of about 120 degrees during this time and the meat should be provided with a thermometer).
Place the two layers of baking paper on top of each other and fold over twice on one of the long sides and then fix with a stapler (stainless steel clamps) every five cm.
After the three hours, take your shoulder off the grill and place on the spreading baking paper. Wrap the shoulder completely in with the parchment paper and close with the stapler. Put the meat back on the grill and grill for about three hours until it has a core temperature of 92 degrees (the grill should be 150-160 degrees). When the meat has reached the core temperature of 92 degrees, carefully remove it from the grill, place in a large bowl and let it rest for an hour.
Remove the parchment paper and bones. Then pull the meat with two forks and mix it with the liquid that has gathered in the baking paper.
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