To make a real Coup Fumant, use the shavings, although this recipe is just as tasty without.
Coat pork shoulder with Spice Mix, massaging well to rub the seasoning into the meat.
Preheat BBQ to 235 °F and place wood chips in the smoker box or container, following the packaging directions. Cook pork on indirect heat, with the BBQ lid closed, for 4-5 hours or until the internal temperature reaches 160 °F.
Create a bed of brown sugar and butter on a sheet of aluminum foil and place pork on top. Wrap well and continue cooking until the internal temperature reaches 205 °F. Make sure to keep the BBQ temperature between 225 °F and 250 °F.
Remove pork from BBQ and let rest for several minutes, then transfer to a mixing bowl and shred using two forks. Add the BBQ sauce and mix well.