Boneless Picnic Shoulder Roast

[smokinginmaine]

Hey Everyone...

     Been lurking around for a while and I'm about to smoke a boneless picnic shoulder roast. It came from the market, wrapped in netting and I'd like to leave it wrapped. Just did pulled pork last week with a Boston Butt and want to do thinly sliced pork for sandwiches with this one. I'll be using a MES and applewood chips. Any time/temp and rub suggestions. I use Jeff's rub for most of my pork, but I'd like to try something different. Drawing a blank on ideas. Any and all help is welcome. Thanks.

Smoking in Maine ( Mike )

 

[jarjarchef]

For slicing I would go to 145 IT......... I would plan on 1hr per pound at 225......... Might take a bit longer or shorter an hour is a guide.....

This is my rub I use......

http://www.smokingmeatforums.com/t/127046/jarjar-pork-rub-recipe

 

[harryset]

Thanks for asking this question, it seems that most pork smokes are butts, and I like to cook plain old pork roasts for slicing.  The only thing I have ever rubbed my roasts with is salt, pepper and garlic powder.  Somehow I have been able to get a bark that will make your eyes roll back in your head.  Can hardly wait to smoke my first one now, with a real rub.