Smoked Pork Shoulder Barbeque

1 pork shoulder (about 7 pounds)
salt and pepper
6 tablespoons of oak chips
barbeque sauce

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
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