Smoked pork shoulder butt

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat smoker to 250 degrees. Trim fat off roast. Dry rub 5lb pork shoulder butt with lipton soup mix, dry rub mix and salt and pepper. After 2 hours in fridge put aluminum pan with roast into smoker approx six hours (about 60 to 80 mins per lb) until internal temp hits 150 to 170 degrees. Add beer, hot sauce and vinegar once every hour. Add sauerkraut if preffered after one hour. Once internal temp hits 170, pull out of smoker and wrap tightly in aluminum foil and place back in smoker until int temp hits 180 to 190 degrees. Use apple or cherry smoker chips.