Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham
Makes 6 to 8 servings

Our Test Kitchen took cues from the pros to bring pit-barbecue flavor to the backyard.

How to Make It

Step 1

Trim pork roast. Rinse and pat dry. Sprinkle with Smoky-Sweet BBQ Rub; let stand at room temperature 30 minutes.

Step 2

Bring internal temperature of smoker to 225° to 250° according to manufacturer's directions, and maintain temperature 15 to 20 minutes.

Step 3

Place pork, fattier side up, on cooking grate directly over coals in center of smoker. Cover with lid, and adjust ventilation to maintain temperature between 225° and 250°. Smoke, covered with lid and maintaining temperature, 5 hours; turn pork, fattier side down, and smoke 2 to 3 more hours or until a meat thermometer inserted into thickest portion registers 195°.

Step 4

Transfer to a cutting board; cool 15 minutes. Shred pork.

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