A Subtler BBQ Sandwich

I've experimented with bolder smoke flavors, using mesquite and oak with brisket and pork roasts. Plenty of brown sugar, chili powder and paprika have left a serious, spicy bark. I decided to cut back on the brown sugar and seasoned my 4 pound pork shoulder, supplementing with regular sugar, adding plenty of kosher salt, onion and garlic powder, and cracked black pepper to the mix with a touch of cayenne pepper.

My next step was to get the fire going. I decided to go with apple chips for this go around. It's such a mild chip, I could probably use 3 chip feeder fulls and really sweeten the flavor.

I pulled it off the grill after 7 hours and let it rest tightly wrapped in aluminum foil for another hour. Once I unwrapped it, it was a steaming roast that almost exploded when I stuck a fork in it. So tender and juicy, I can't wait to smoke another one this weekend!