Cooking Instructions:

• Trim the fat cap down to about 1/4 inch thick.
• Rinse the meat with cold water and pat dry with paper towels.
• Inject the pork with injection solution in a checker board pattern, about every 2 inches.
• Sprinkle the rub generously over all surfaces.
• Heat the smoker to 225°F.
• Lay the pork directly on the grate. Fat side up.
• Each hour spray the ribs generously with apple juice.
• Smoke the pork for until an internal temperature of 150-160°F is reached.
• Remove the pork shoulder from the smoker. Create a double layer foil “boat” and lay the meat on it (fat side down).
• Pour 1/4 cup of apple juice onto the pork.
• Sprinkle more rub onto the moist meat.
• With the foil, wrap the shoulder as tightly as possible.
• Return the meat to the smoker and cook until it reaches an internal temperature of 195-205°F.
• Remove from the smoker and cover the foil and pork with kitchen towels. Rest the meat for 1 hour.
• Slice, pull or cube and serve.