Hardwood Smoked Barbecue Pork
Ingredients
7-9 lb Pork Shoulder Roast (Boston Butt) with intact “fat-cap”
Sauce
Hardwood Chips (pre-soaked) – e.g. Hickory, Mesquite, Apple Wood, etc.
Mop Sauce
Spray Bottle or Basting Brush
Charcoal
Drip-Pan
Water
Procedure
1. Coat the pork shoulder generously with the dry rub and wrap tightly with plastic film. Refrigerate overnight.
2. Soak hardwood chips over night
3. Set grill up for smoking and fill the water pan with water (see below)
4. When grill is hot, place a few pieces of hardwood on the coals
5. Place the pork shoulder (fat-cap facing up) over the drip-pan
6. Insert a thermometer into the center of the pork shoulder and set to 190°F
7. As the coals burn down, continue to add fresh charcoal.
8. Add wood chunks as needed to maintain a light smoke
9. Mist the pork shoulder with the mop sauce to add flavor and to facilitate the formation of a dark colored “bark”
10. When the pork shoulder reaches 190°F, remove it from the grill and place it on a cooling rack. Cover with foil and allow to cool.
11. Place the pork shoulder in the refrigerator and allow the fat to congeal
12. Remove from refrigerator and begin removing all visible fat.
13. Shred the pork to the desired consistency
14. Serve with red sauce, by itself or on sandwiches