In a large bowl mix the brown sugar, salt, onion powder, garlic powder, ground mustard, paprika and chipotle powder until it’s completely combined.
Next coat the pork shoulder on all sides with the barbecue rub and place it in a 13x9 dish covered in plastic.
Refrigerate for 24 hours.
Take the pork out of the refrigerator for 30 minutes before it is placed in the smoker.
Load the Bradley smoker with hickory, mesquite or apple wood, bisquettes, or any combination of the 3, and turn the temperature to 250° with the smoker turned on and set the time for 6 hours.
Remove the pork shoulder from the dish and place on the smoking rack and place in the smoker once it is preheated and a thin stream of blue smoke is coming out of the opened vent.
Smoke for 6 hours or until it reaches an internal temperature of 165°.
Once it is to temperature wrap it up completely in heavy duty foil and place it back in the smoker with the smoke turned off for 4 more hours or until it reaches an internal temperature of 198° to 200°.
Let the pork rest in the foil for 30 minutes before shredding.
Place the pulled pork on a buttered and toasted brioche bun and top off with your favorite BBQ sauce.