1/4 cup salt
1/4 cup light brown sugar, firmly packed
2 Tbsp. sugar
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. Spanish paprika
2 Tbsp. chili powder
1 Tbsp. celery salt
1 Tbsp. freshly ground black pepper
1 tsp. freshly ground white pepper
1 tsp. dried thyme
1 (4-7 lb.) bone-in pork shoulder (Boston butt) roast
1 cup apple juice
1 1/2 cup BBQ sauce
4 cups oak or hickory wood chips, soaked in water for 30 minutes
Combine all spices in a bowl and mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Cover or wrap the pork and let it sit at room temperature while preparing the smoker or charcoal grill. Do not leave at room temperature for longer than 1 hour.
On grill, arrange the coals on one side of grill and close the lid. Leave an area large enough for the pork to cook on indirect heat (no coals under meat.)
When grill temperature eaches 200 to 225 degrees, scatter 1/4 of the wood chips over the coals, close the grate, place pork on grill and close the lid.
Maintain a 200-225 degree cooking termperature inside the grill, adding coals every 2 hours, or as necessary. Add wood chips and spray the pork with apple juice each time you add new coals. Try not to lift the lid of the cooker at any other time.
When the pork reaches an internal temperature of 165-170 degrees on an instant read meat thermometer (about 5-6 hours) remove it from the grill and double wrap in aluminum foil to keep the juices from running out. Return pork to the grill (or smoker.) Continue cooking an additional 2-3 hours. The pork is done when it pulls apart easily and reaches an internal temperature of 190-195 degrees. Let pork rest for 1 hour. Unwrap the pork butt and pull out the bone.
“Pull” the pork by hand, shredding it and discarding any large pieces of fat. Add a few more Tbsps. of apple juice and additional seasonings to taste (salt, pepper, garlic powder, onion powder, chili powder, paprika.) Mix well and serve on buns with your favorite BBQ sauce.
