• 1 8 to 10 lb Boneless Pork Shoulder Roast ( bone in will work as well)
  • 4 oz of Billy Bones BBQ Rub or your favorite BBQ Rub with some sugar in it.
  • Lump Charcoal or All Purpose Pellets(if using a Pellet Grill)
  • 4 chunks of seasoning wood (Apple/Cherry/Pecan/Hickory all work well if using lump charcoal)
  • 18” wide aluminum foil
  • Digital Thermometer
  • Medium baking pan
  • Insulated cooking Gloves

Recipe and Technique:

  1. Start a fire in your smoker with the Lump Charcoal (or ignite our pellet grill)
  2. Bring the smoker up to 250 degrees F.
  3. Remove the Pork Shoulder from the package and place on a large cutting board
  4. Cover Pork Shoulder with a liberal amount of seasoning on all sides, EXCEPT the fat cap side
  5. Once the smoker is at 250 degrees, Place the Pork Shoulder FAT SIDE DOWN on the grates
  6. If using the lump charcoal, place the seasoning wood chips directly on the hot charcoal to create smoke. Shut the fire box and the cooking chamber and let the smoking begin!
  7. Drink a beer or two
  8. After about 4 hours – check the temperature of the pork roast with your digital thermometer. When the roast is at 145-150 degrees, Put on your Gloves and remove it from the smoker, wrap it tightly in TWO Layers of Aluminum Foil, RETURN IT TO THE SMOKER.
  9. Remove your gloves and Drink a beer or two
  10. Monitor the temperature of the roast every hour or so. When the internal temperature reaches 195 degrees ,  Put your gloves back on, Remove the Roast from the smoker, keeping it in the wrapped foil,  and let it rest on in the medium baking pan for about 45 minutes
  11. After 45 minutes –  remove the roast from the foil and place it back in the baking pan FAT SIDE UP.  Unwrap the roast and skim the fat layer off the roast and discard in trash.
  12. Pull the pork apart with a couple large forks and ENJOY!

Beer & BBQ