DIRECTIONS

• Roast, covered, in the barbecue over low heat until the whole roast is terribly tender. Place a meat thermometer in the thickest portion of the shoulder and cook slowly until the device registers between 150°F and 155°F. The temperature of the barbecue oven should be between 275°F and 300°F. Now and then, when you are not watching, the temperature will climb to 350°F. While this is all right for a few minutes, make every effort to keep the temperature lower.
• If you like a true smoked flavor, soak some wood chips and put them on the fire. The instructions for doing this will be found on the package when you buy the chips.
• It should take about 4 to 5 hours to properly cook the roast.
• Remove from the cooker and allow the meat to cool just long enough to handle. Tear it up into shreds and serve with barbecue sauce of your choice.