1 (7-10lb) Bone-In Pork Boston Butt Shoulder Roast
4 TB A.C. Leggs Barbecue Seasoning & Rub
(available at Central Meats)
1 pkg Charlie Mill's Famous Carolina BBQ Sauce Mix
1 gal Apple Cider Vinegar
Under cold running water, gently rinse the pork roast and pat dry with paper towels. Sprinkle all sides of the brisket with the BBQ seasoning, gently patting the spices into the surface to be sure they adhere. Wrap the roast tightly in plastic wrap and refrigerate to marinade at least one hour but overnight is best.
Meanwhile, prepare the BBQ sauce, by pouring out approx 3/4 C of vinegar from the bottle and adding the sauce mix to the remaining vinegar. Shake well to combine. This sauce gets better as it ages so for the best flavor, make at least a day ahead.
Preheat your bbq smoker to 250 degrees per the manufacturer's instructions. Place the pork on the smoker, with the fat side down and close the lid. Add two golf-ball sized chunks of hickory wood to the firebox. Keep the smoker at a constant 250 degrees, avoiding opening the lid. When the wood chunks burn out, add one more, and repeat until you have used at total of 6 chunks.
After 8 hours of cooking, remove the pork from the smoker, flip to the lean side down and tightly wrap in two layers of wide, heavy duty aluminum foil, adding 2-3 tablespoons of the prepared vinegar bbq sauce to the foil. Return the pork to the smoker and continue to cook an additional 2-4 hours until an instant-read thermometer inserted through the top of the foil into the center of the meat reads 190 degrees. Remove the pork from the smoker and place the entire wrapped brisket into a clean dry cooler, and allow to rest 2 hours.
Remove the pork from the cooler and gently unwrap the foil, transferring the pork to a clean cutting board and discarding reserving any juices that have accumulated in the foil. Carefully remove and discard any large deposits of fat, and finely mince the bbq.
Serve the BBQ with the Carolina BBQ sauce and your favorite cole slaw.
Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team