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1
THE NIGHT BEFORE -- OR A FEW DAYS AHEAD --
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2
Mix kosher salt with dry rub (if your dry rub already has salt in it, omit this step).
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3
Rub roast generously on all sides with rub mixture.
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4
Tightly wrap seasoned roast in plastic wrap and refrigerate overnight or for 24-48 hours.
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5
The morning that you plan to cook --
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6
Let roast stand at room temperature for about 20 minutes.
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7
COOKING THE ROAST.
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8
Use apple wood chips or Adler wood chips that have been soaked in water for approx 20 minutes to provide a good smoke for the roast.
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9
Smoke on indirect heat for approx one hour.
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10
Remove roast from grill/smoker and wrap in double wrap in foil fat side up and place in dish or roasting pan at least 3 inches deep.
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11
Continue cooking roast in a 225-240 degree oven for 7 to 9 hours or until bone pulls out with ease.
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12
Open the foil and drain most but not all of the juice.
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13
Remove the top layer of fat from the roast.
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14
Using large forks, break the roast apart (similar to shredding).
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15
Pour chipotle sauce over roast and work sauce into meat ( be sure to leave a nice layer of sauce on top).
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16
Increase oven to 300 degrees.
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17
Keeping foil rolled back, return glazed roast to oven and allow roast to caramelize -- 30-45 minutes.
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18
Remove roast from oven and serve.
