—Not On Website, Bill Martin
5 lbs boneless pork butt (shoulder) -- tied or netted
RUB
2 tbsp paprika
1 tbsp black pepper
2 tsp cayenne
BASTE
1/2 cup bourbon
2 tbsp molasses
1 1/2 cup cider vinegar
1 cup water
2 chopped chipotle peppers (rehydrated if
dried) -- (2 to 4 peppers)
2 tbsp salt
1 tbsp crushed red pepper
1 tbsp black pepper
2 tsp cayenne pepper
Hardwood chips -- soaked in water for 1 hour
To make Rub: mix all ingredients together in a small bowl.
To make Baste: mix all
ingredients together in saucepan, simmer for 5
minutes
Rub pork shoulder on all
surfaces with rub mixture; cover and refrigerate
up to 24 hours.
Prepare a medium
fire in smoker (or covered grill with banked coals).
Smoke pork shoulder with
soaked hardwood chips; adding more charcoal and
wood chips to maintain a
medium-low heat between 250 and 300ºF and
smoke until internal temperature of
pork shoulder is between 170 and
180ºF. This slow cooking process should take
between 5 and 6 hours.
Baste the shoulder every 20 to 30 minutes during the last
couple of hours
of cooking.
Boil any leftover basting sauce for 5 minutes, shred
("pull") the meat and
sauce it; serve on sandwich buns with cole
slaw.