Smoked Pork Shoulder (pork brisket)

This thing was so tender inside, with a nearly perfectly caramelized bark on the outside. Sweet and spicy, like any good bark should be! The best part is how simple it is to make a Smoked Pork Butt (shoulder). Start off by marinating the butt for at least 24 hours. I marinate pork in Apple Juice (or Apple Cider) along with Zesty Italian Dressing and a can of coke. This little piggy marinated for 30 hours or so. I rubbed it with my usual Rub (light brown sugar, garlic powder, onion powder, cayenne chili powder, black pepper and paprika). Apply the rub very heavily (nice and thick). I smoked this one from noon until about 6:45 PM with Hickory and Apple wood. (Hickory up until the last 2 hours, then apple wood chips went in). A pork butt is actually very easy to do right; this type of meat is forgiving enough to get you past common mistakes. TIP: an easy way to help keep the meat moist is to place a disposable pan of water & apple juice directly under it. I should note that it was never necessary to wrap this cut of meat in foil.