Smoked Pork Shoulder Barbeque
1 pork shoulder (about 7 pounds)
salt and pepper
6 tablespoons of oak chips
Level out the woods chips over the middle third of the Camerons smoker pan.
Rub the pork shoulder with salt and pepper and place it on the smoker rack.
Carefully form a double layer aluminum foil tent over the pork shoulder
crimping the foil tightly to the outside flange of the pan. Smoke for 1
hour over medium heat. Do not disturb the foil tent and place the pan onto
a 275° oven for 4 hours. Creates a wonderful smell in the house on a wintry
day. To serve, tear the meat from the bone using two forks and serve with
your favorite barbeque sauce.
From: Cameron's Professional Cookware