Take a 7 pound pork shoulder or also known as Boston butt, score the top fat in a checkerboard fashion and rub some of your favorite rub, or the one below, all over the meat. Wrap up very well with plastic wrap and place in your refrigerator for 24 hours. This will allow the rub to penetrate deeply into the meat to give it good flavor when it comes time to cook it.
The rub for this meat: 1 cup of each white and brown sugar; 3/4 cup of paprika; 1/2 cup of each chili powder, salt, pepper, granulated garlic, 1/4 cup of ground cumin, granulated onion. Mix together and store in an air tight container.
Set the smoker up for 225F and as a rule of thumb, it ends up being 2 hours per pound for this temp. If you need it done faster turn up smoker to 275F for about 1.5 hours per pound.
I also recommend having a digital meat thermometer with probe and cable, place it in the meat before starting to smoke it so you can track the internal temperature of the meat.
I started mine morning at 6 am with a mixture of apple wood and cherry wood chips that I soaked overnight. Went about my day cleaned the pool, went out shopping, needed potatoes to make potato salad to go with dinner, had lunch, hung out with my lovely wife, cut the grass, tended to the garden and then cooled off in the pool later that afternoon with a beer.
About 7:30 pm the meat thermometer started to ring. I set it to 195F. I open the door and what a beautiful sight and smells came racing out of the smoker! To make sure that it was truly cooked and soft I use the famous Stick a fork in it Method. Stab the meat with a fork and spin it around, if it spins freely then you really done because all meat has different thickness and densities. If the fork didn’t spin freely, it would go back in maybe for another half an hour or so until it would.
Now take the meat inside and cover it with aluminum foil for 1/2 hour to let the meat rest and the juices to absorb back into the meat.
After it rests take the bone out and with two forks shred the meat apart, but be careful it will be very hot!
Toast up some buns on the grill, get the potato salad out of the fridge along with your favorite BBQ sauce sit back and enjoy what you have smelt all day along with a beautiful sun set by the pool.
Serve it up to your friends: