“I just love this stuff. I live in Texas and we are supposed to love brisket, but I prefer a good smoked pork butt/shoulder. It taste wonderful and it always turns out tender. I trim off any exposed fat and if you want it even leaner then refrigerate overnight after cooking, open the foil and spoon out the hardened fat. This stuff is great on a bun, by itself and in recipes. Gives your recipes a nice smoky flavor. You can buy rubs at your grocer, but here are a couple that will work excellent and you can save the leftovers for pork ribs. http://www.recipezaar.com/Dry-Rub-for-Ribs-Pork-Shoulder-and-Boston-Butt-177655 or http://www.recipezaar.com/Jims-Dont-Spare-the-Spareribs-Ribs-83678”
READY IN:
5hrs 15mins
YIELD:
7 pounds
UNITS:
US

Ingredients Nutrition

  • 10 lbs pork roast (butt or shoulder, I use 2 five pounders)
  • 1 cup your favorite barbecue rub (or as needed, pork rub)
  • 2 sheets large super duty aluminum foil
  • hickory chips

Directions

  1. Trim pork as desired.
  2. Pack on the rub as thick as you can and rub it in over the entire roast.
  3. Leave excess rub on.
  4. Place roast in a clean trash bag, squeeze out excess air and close securely.
  5. Place in refrigerator for a day or 2 turning every 12 hours or so.
  6. Remove about 2 hours before smoking to get the chill out.
  7. Remove pork from bag(s) and place in smoker for 3 hours at 225°F.
  8. Preheat indoor oven if your smoker does not reach 300°F.
  9. Remove roast and wrap each one in foil, seam side up and place on cookie sheet or roasting pan taking care NOT to pierce foil.
  10. Bake at 300 F for 2 hours.
  11. Remove and let cool for 30 minutes.
  12. Your pork now should pull apart easily by hand or with a fork.
  13. This step is optional - Place some or all of your pork in a bowl, add some of the juice and add more of the rub (season to taste).
  14. Pig out on your pig.
  15. Freezes well so I always make a lot and separate into 1 pound packages.

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