Tabb's Barbecue Pork
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Chill: 8 Hours
Stand: 1 Hour, 15 Minutes
Soak: 1 Hour
Smoke: 8 Hours
- 1 (6-pound) bone-in pork shoulder roast (Boston butt)
- 1 cup Barbecue Rub
- Hickory wood chunks
- Apple juice
- Trim fat on pork shoulder roast to about 1/8 inch thick.
- Sprinkle pork evenly with Barbecue Rub; rub thoroughly into meat. Wrap pork tightly with plastic wrap, and chill 8 hours.
- Discard plastic wrap. Let pork stand at room temperature 1 hour.
- Soak hickory chunks in water 1 hour.
- Prepare smoker according to manufacturer's instructions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.
- Drain wood chunks, and place on coals. Place pork on lower cooking grate, fat side up.
- Spritz pork with apple juice each time charcoal or wood chunks are added to the smoker.
- 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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