Neelys If-Youve-Got-a-Smoker BBQ Pork

• 3 tablespoons Neelys barbecue rub (see page 112)
• 3 tablespoons coarsely ground black pepper
• 2 tablespoons kosher salt
• One 10- to 12-pound pork shoulder or Boston butt

1. Mix together the Neelys barbecue rub, pepper, and salt.
2. Rinse the shoulder or butt thoroughly, pat dry with paper towels, and massage the seasoning mixture into the meat.
3. Cover the meat with plastic wrap, and refrigerate for at least 2 hours, or up to 1 day in advance.
4. Following the manufacturers instructions, and, using lump charcoal and 1/2 cup of soaked and drained wood chips for the smoker (or 1 cup for the kettle grill), start a fire, and bring the temperature of the smoker or barbecue grill up to 275 degrees F.
5. Place the pork on a rack in the smoker or on the grill.
6. Cover, and cook the meat until a thermometer inserted into the center registers 165 degrees F, turning the pork every hour or so, about 6 hours total.
7. Add more charcoal as needed to maintain the temperature, and more drained wood chips to maintain the smoke level.
8. Transfer the pork to a rimmed baking sheet (this is importantyoull want to catch all the flavorful juices), and allow it to stand until cool enough to handle.
9. Shred the pork into bite-sized pieces, and mound on a platter.
10. Pour any juices from the baking sheet over the pork.
11. At this point the pork can be served immediately, or covered with foil and refrigerated for a day.
12. If you chill the pork, rewarm it, covered, in a 350-degree oven for about 30 minutes.

barbecue rub, ground black pepper, kosher salt, pork shoulder

Taken from www.epicurious.com/recipes/food/views/neelys-if-you-ve-got-a-smoker-bbq-pork-384049 (may not work)