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Yield
6 to 8 servings

How to Make It

Step 1

Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag. Cut deep slits in roast using a paring knife; add roast to marinade. Cover or seal, and chill 8 hours, turning occasionally.

Step 2

Soak wood chunks in water 1 hour.

Step 3

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Step 4

Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place roast in center of lower food rack.

Step 5

Cook, covered, 6 to 8 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional water, if necessary. Remove from smoker; cool slightly. Chop or shred; serve with barbecue sauce.

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