Instructions

In the kitchen:

• Mix the rub ingredients thoroughly until even.
• Apply the rub generously and firmly to the meat.
• Wrap the roast in plastic film and let it stand refrigerated overnight.

At the barbecue:

• Prepare the Smokey Mountain Cooker for lighting using the Minion method:
• Completely fill the briquette ring with unlit briquettes. Light a further 15-20 briquettes and pour them on top when ready.
• Add soaked wood chunks, assemble the barbecue, and fill the water bath with water.
• Place the pork on the top cooking grate and put the lid on the barbecue.
• Let the meat cook for many hours. The smoker has to maintain a temperature of 100-120 °C.
• When the core temperature reaches 90 °C, the meat is ready, and can be pulled using 2 forks.

Serving Suggestions

• We would recommend serving in a fluffy bap (like a brioche), with your favourite BBQ sauce and some sharp pickles!

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.