Pulled Pork BBQ

So what do you do if there's only two of you in the house and you'd like to smoke a pork roast? 

You buy a 6 to 8 pound Boston Butt pork roast.  You can do this at home with a good knife, or ask your butcher to do it:  Carve the roast into two roughly equal portions.  There is a bone on one side of the roast and a obvious separation of the roast which makes for a good place to carve it in two.

I use one end immediately and freeze the other end for later.

Today I'm using the once-frozen section and it looks like this thawed:

I seasoned it with a pork rub overnight once it was thawed (about three days in the fridge).

Start your grill - on one side only - and find an old pan that will hold around 2 cups of water ("old" because you won't be able to use it for any other purpose once you're done with the smoking part - I have an old pan we used while camping that is now re-purposed for this task alone).  You are going to be cooking "in-directly" with the pan of water underneath the pork and the other side with heat and some wood chips.

Place the pork roast over the pan on your grill and sprinkle some hickory chips over the hot coals or bricket part of your grill.  The chips will provide smoke which you want for about two hours.  BTW, you want to soak the chips for an hour in water so they don't just flame out and burn up without producing smoke.  Cook the roast (grill cover closed) for two hours this way - adding more chips as they stop  producing smoke.

Turn the roast (always fat-side-up) after the first hour.  Once the two hours are up the roast has absorbed all the smoke flavor it will and now you are looking for complete cooking.  Internal temperature of around 170 F is done.

This process looks like this:

Once you get the pork done take it off the grill and let it rest for 30 minutes:

 "Pull" the pork using a couple of forks and just sheard it apart into thin sections.  Add your favorite BBQ sauce at this point and serve on buns or on the plate.  We're having ours with my Kentucky BBQ sauce, cold potato salad with hard boiled eggs and celery, plus corn-on-the-cob -- don't you wish you were visiting tonight?  Got some Kentucky bourbon to go with it if you drop in!