8pound3.6kg raw pork shoulder (also known as pork butt)
1/4cupbrown sugar
1/4cuppaprika
2tablespoonssalt
2tablespoonsblack pepper
1tablespoongarlic powder
1tablespoononion powder
1tablespoonchili powder
1tablespooncayenne pepperadjust to taste
Wood chipssuch as hickory, apple, or cherry, soaked in water for 30 minutes
Bbq sauceoptional
Hamburger buns or rolls for serving
Instructions
Preheat your smoker to a temperature of 225°F (107°C)
In a bowl, combine the brown sugar and dry ingredients (paprika, salt/pepper, garlic, onion, chili powder, and cayenne pepper). Mix well to create a dry rub.
Pat the pork shoulder dry with paper towels. Rub the dry rub mixture all over the pork, until evenly coated. You can also inject the pork with a marinade or apple juice for added flavor and moisture.
Place the seasoned pork shoulder on the smoker grates, fat side up. Close the lid and smoke for approximately 1.5 to 2 hours per pound (3.3 to 4.4 kg), or until the internal temperature reaches 195-205°F (90-96°C).
Periodically check the temperature of the smoker to maintain steady heat.
Once the pork reaches the desired temperature, remove it from the smoker and carefully wrap it in aluminum foil. Let it rest for about 1 hour. This resting period allows the meat to retain its moisture.
Use two forks or meat claws to shred the meat, throwing away any excess fat. You can mix in bbq sauce or serve it on the side for individual preference.
Serve the pulled pork on a hamburger bun or your favorite roll. You can serve it alongside coleslaw, pickles, or other desired toppings.