It is all about the smoke and rub. I use Meat Church Honey Hog for the rub. For the wood, I use either Apple or Cherry. A smoker is best and smoke at 225-250 for the first two hours. After that point is it just about maintaining temperature. I generally wrap in foil at the point and if you want to "cheat" use the oven until it is finished. In the oven, I use a roasting pan with a rack and water in the bottom. I use this one from
Amazon. The rack keeps the meat out of the rendered fat drippings and the water in the bottom keeps everything moist. Cover the whole pan TIGHT with foil. I use 2 temp probes and it is done when both are over 200-205 degrees.
If it is done early, wrap just the roast in foil and place it in a cooler with old towels above and below it. It will last for hours and will be hot when you remove it.
