Place all rub ingredients in large gallon bag, mix well. Add roast to bag and, mix around to coat pork. Let marinate in fridge overnight.

Early in the morning, soak wood chips in water. Remove roast from fridge and let come to room temperature. After 30 minutes of soaking, place some wood chips in smoker box and set on one side of the grill, removing grate on that side. 

On that same side, fill a foil pan with about 1"-2" of water. Under other side, place foil pans to catch drippings. Replace grate. Turn on heat to medium/low until chips begin to smoke. Turn heat down and regulate until you've maintained a steady 225-250 degrees.

Place roast over unheated side and close the lid of the grill. Resist the temptation to lift the lid often.

 If you've noticed a difference between thermometer on the grill and a thermometer inside, check occasionally to ensure temperature is maintained. When smoking subsides, add more wood chips to the smoker box. Flip the roast halfway through, smoke low and slow at least 8 hours.

Remove roast from grill, wrap in foil, and let rest 1 hour. Shred, serve immediately. Freezes well, when reheating, reheat over a warm skillet until warmed-through.