Ingredients

Directions

  1. Trim off any giant pieces of fat, but it’s ok to leave plenty on there
  2. Generously season all sides of the pork roast with the rub
  3. Smoke directly on the grill (optional: fat side up) at 225 for 3 hours
  4. Transfer into an aluminum/foil pan for another 5-6 (or more) hours. It’s done when the meat is 200-205. (The original instructions say 190 is fine, but Chaz swears by 200-205)
  5. Remove from smoker, cover loosely with foil and rest for about 30 minutes (You can also wrap it tightly and rest in a cooler for up to two hours if necessary)
  6. Shred and eat

Notes

This is great with the Root Beer BBQ sauce. Good on buns or just a saucy pile of meat.

Source

Chaz, adapted from his Traeger recipe book