Here's how I do it using an electric smoker. Better than 90% of the BBQ
joints around here.
1 Boston butt pork roast 5-6 lbs (weight not critical), skin removed.
Rub:
8 TB light brown sugar
3 TB salt
1 TB chili powder
1 tsp each black pepper, cayenne pepper, Old Bay seasoning
1/2 tsp each thyme, onion powder, cinnamon
Wood:
3 or 4 chunks hickory wood soaked in water overnight.
Combine rub ingredients and pat/rub all over the pork roast. Wrap in
foil and refrigerate overnight.
I use a Brinkman electric water smoker. Fill the pan 2/3 with water and
place the rack on the lower position, just above the water pan. Plug in
(outdoors of course) and let heat for 30 minutes. Meanwhile take the
pork out of the fridge, remove foil, and let warm to room temp while the
smoker heats. Place pork on the smoker rack and cover the smoker. Use
the side door to place a wood chunk on the bottom. You want it near (an
inch or so) but not actually touching the electric element. In half an
hour or so you will see wisps of white smoke escaping around the edges
of the smoker lid. The idea is to have the wood smoulder but never
flame. When the wood is gone replace with another piece. For strongest
smoky flavor keep the smoke coming for the full cooking period. For a
lighter smoke flavor you can stop the smoke halfway thru.
These electric smokers are pretty good at maintaining the correct temp,
around 260-280. Do not open to peek too often! Cook for 8 hours. Remove
pork and re-wrap in the foil. Place in a baking pan and in a 300 degree
oven for 1-2 hours. Remove from oven and let sit, wrapped, for 1 hour
before pulling.
Sauce:
1 qt apple cider vinegar
1 scant cup ketchup
2/3c packed brown sugar
1 tsp garlic powder
1 TB salt
1 TB crushed red pepper
1 tsp ground black pepper
1/8 tsp ground cloves
Combine in a small saucepan and heat until sugar and salt are dissolved.
Mix some with meat after pulling and pass the remainder at the table.
--
Peter Aitken