Prep Time
30 Mins
Chill Time
8 Hours
Stand Time
1 Hour 15 Mins
Soak Time
1 Hour
Smoke Time
8 Hours
Yield
Makes 8 servings

How to Make It

Step 1

Trim fat on pork shoulder roast to about 1/8 inch thick.

Step 2

Sprinkle pork evenly with Barbecue Rub; rub thoroughly into meat. Wrap pork tightly with plastic wrap, and chill 8 hours.

Step 3

Discard plastic wrap. Let pork stand at room temperature 1 hour.

Step 4

Soak hickory chunks in water 1 hour.

Step 5

Prepare smoker according to manufacturer's instructions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.

Step 6

Drain wood chunks, and place on coals. Place pork on lower cooking grate, fat side up.

Step 7

Spritz pork with apple juice each time charcoal or wood chunks are added to the smoker.

Step 8

Smoke pork roast, maintaining the temperature inside smoker between 225° and 250°, for 6 hours or until a meat thermometer inserted horizontally into thickest portion of pork registers 170°. Remove pork from smoker, and place on a sheet of heavy-duty aluminum foil; spritz with apple juice. Wrap tightly, and return to smoker, and smoke 2 hours or until thermometer inserted horizontally into the thickest portion of pork registers 190°. Remove pork from smoker, and let stand 15 minutes. Remove bone, and chop pork.

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