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1
Trim fat on pork shoulder roast to about 1/8 inch thick.
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2
Sprinkle pork evenly with Barbecue Rub; rub thoroughly into meat. Wrap pork tightly with plastic wrap, and chill 8 hours.
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3
Discard plastic wrap. Let pork stand at room temperature 1 hour.
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4
Soak hickory chunks in water 1 hour.
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5
Prepare smoker according to manufacturer's instructions, bringing internal temperature to 225u00b0 to 250u00b0; maintain temperature for 15 to 20 minutes.
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6
Drain wood chunks, and place on coals. Place pork on lower cooking grate, fat side up.
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7
Spritz pork with apple juice each time charcoal or wood chunks are added to the smoker.
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8
Smoke pork roast, maintaining the temperature inside smoker between 225u00b0 and 250u00b0, for 6 hours or until a meat thermometer inserted horizontally into thickest portion of pork registers 170u00b0. Remove pork from smoker, and place on a sheet of heavy-duty aluminum foil; spritz with apple juice. Wrap tightly, and return to smoker, and smoke 2 hours or until thermometer inserted horizontally into the thickest portion of pork registers 190u00b0. Remove pork from smoker, and let stand 15 minutes. Remove bone, and chop pork.
