1. Prep & Rub: Remove the pork shoulder from the refrigerator and pat dry with paper towels. Apply a light coating of olive oil across the surface as a binder. In a small mixing bowl, combine the brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne, and pumpkin pie spice. Liberally coat all sides of the pork butt, pressing the spice rub gently into every crevice. Let the meat sit at room temperature for 20 minutes while prepping the smoker.

2. Low & Slow Smoke: Preheat your Bradley Smoker to 225°F. Load your feeder with Apple or Cherry Bisquettes. Insert your digital meat probe into the thickest part of the shoulder (avoiding the bone). Smoke uncovered for 4 to 5 hours, or until the internal temperature reaches 165°F and a rich mahogany bark has set on the surface.

3. The Butcher Paper Wrap: Lay two overlapping pieces of unwaxed peach butcher paper on a flat surface. Center the pork shoulder on the paper and wrap it tightly, folding the ends beneath the roast to seal. Return the wrapped pork to the smoker and continue cooking at 225°F for another 1 to 2 hours until the internal temperature reaches a probe-tender 203°F.

4. Rest & Shred: Remove the pork from the smoker and let it rest inside an insulated cooler or wrapped in a towel for at least 1 hour. Once rested, pull the pork apart using two forks or meat claws, discarding any excess fat. Toss the shredded meat lightly with warm BBQ sauce.

5. The Serve: Pile the shredded pulled pork high onto warm, toasted brioche slider buns, drizzle with extra spiced BBQ sauce, and top with a mound of crisp, tangy coleslaw for the ultimate sweet-and-savory autumn bite.

Recipe Credit: Inspired by Charlie at Simply Meat Smoking