Instructions: Address of original story:
1. In small bowl, mix together paprika, brown sugar, chili powder, cumin, granulated sugar, salt and pepper. Rub mixture onto the meat, wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.

2. Grill roast over indirect heat until done, about 3 hours (internal temperature should be 180 to 190 degrees). Remove from heat, wrap in aluminum foil and allow to rest 30 minutes. Shred meat with fork or fingers and serve with favorite barbecue sauce.

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