Prepare rub and sauce the night before. Rub pork shoulder with yellow mustard, then cover with rub. Let rest for half an hour before placing on Keg.
Set the Keg up for indirect grilling at 225°F and fill the diffuser with water. Place a handful of soaked wood chips on the surface of the charcoal. Place the pork shoulder on the smoker, close the lid and let cook for at least 6 hours. Begin spraying with apple juice every half hour. Monitor the internal temperature of the pork, using a meat thermometer. Once it has reached a temperature of 180°F, remove it from the smoker, wrap it tightly in foil and allow it to rest for at least an hour before pulling.
IMPORTANT TIPS: Low and slow is the name of the game here! We like to start the smoking before we go to bed, around midnight. Usually, a 6–7 pound pork shoulder will take 12 to 14 hours – allow 2 hours per pound of meat. Whenever the pork shoulder is finished, remove it from the smoker, wrap it in foil and set it aside until you are ready to serve it. Being organized means that most of the work happens the night before your gathering, which is great when you are expecting a big crowd. This frees your time up so that you can enjoy your family and friends. Purchase a pork shoulder and be sure that there is a nice fat cap. There is a lot of flavor and moisture there, so leave it on. Coat the whole pork shoulder with yellow mustard and your favourite rub, letting it sit for half an hour before placing in the smoker.
The cooking temperature of the smoker should be constant at approximatly 225°F. The waterpan should be kept filled with water throughout the cooking time. The Broil King Keg is very efficient and reliable, so if you set it up properly with lots of charcoal, and adjust the vents correctly the temperature will remain constant all night long. Start basting with a mop when you get up in the morning. Mop every hour or so until finished. Cook to an internal temperature of 180°F
Wrap the pork shoulder in foil and let rest for at least an hour before pulling it. Do not skip this step, as it is the final step in allowing the connective tissue to completely break down, resulting in tender, moist pork!
