Preheat your smoker to 225F. Add the wood chunks, then fill the water pan and add the garlic bulb and 1/2 onion.

Begin preparing your pork shoulder by injecting it with the Cherry Coke. I use about 1/2 cup of the soda and inject it about every 2-3" across the top of the meat. A good technique is to push the needle all the way in at a 45-degree angle, then back it out about 1/2 way and inject the liquid. (Some of the soda will run out of the top of the hole, this is normal).

Pour about another 1/2 cup of the soda all over the top of the pork shoulder. This will help the rub stick. Sprinkle on the BBQ spice rub and use your hands to make sure the entire piece of meat is covered.

Place the pork shoulder fat side down on your smoker's middle rack. Monitor its temperature and cook until it reaches 160F.

At that time, remove it from the smoker and place it in a pan that fits your smoker (I use this one). Pour another 1/2 cup of soda all over the top of the pork shoulder. Wrap the top in aluminum foil and place it back in the smoker.

Cook until the pork shoulder reaches 200-205F internally. Remove it from the smoker and allow it to rest for 20 minutes before shredding with a fork.