BBQ Smoked Pulled Pork

• 10 lbs pork roast (butt or shoulder, I use 2 five pounders)
• 1 cup your favorite barbecue rub (or as needed, pork rub)
• 2 sheets large super duty aluminum foil
• hickory chips

1. Trim pork as desired.
2. Pack on the rub as thick as you can and rub it in over the entire roast.
3. Leave excess rub on.
4. Place roast in a clean trash bag, squeeze out excess air and close securely.
5. Place in refrigerator for a day or 2 turning every 12 hours or so.
6. Remove about 2 hours before smoking to get the chill out.
7. Remove pork from bag(s) and place in smoker for 3 hours at 225F.
8. Preheat indoor oven if your smoker does not reach 300F.
9. Remove roast and wrap each one in foil, seam side up and place on cookie sheet or roasting pan taking care NOT to pierce foil.
10. Bake at 300 F for 2 hours.
11. Remove and let cool for 30 minutes.
12. Your pork now should pull apart easily by hand or with a fork.
13. This step is optional - Place some or all of your pork in a bowl, add some of the juice and add more of the rub (season to taste).
14. Pig out on your pig.
15. Freezes well so I always make a lot and separate into 1 pound packages.

pork, your favorite barbecue rub, aluminum foil, hickory chips

Taken from www.food.com/recipe/bbq-smoked-pulled-pork-355409 (may not work)