BBQ Pork Shoulder Roast

2 tbs garlic salt

2 tbs Lowery's seasoning salt

2 tbs onion salt

2 tsp paprika

1 1/2 tbs pepper

(all of these ingredients can be modified to your own tastes)  This is what I used for a LARGE Pork Shoulder Roast

Mix all spices together and rub all over the roast to coat it evenly all over.  Let it sit for at least 2 hours (refrigerated).

I used hickery wood chips.  Let the chips soak in water for apporoximately 45 minutes.  Light 12 charcoal briquettes and put themthe lowest level of your grill.

Temperature should be between 200 - 225 degrees.  Cook for 8 hours on the grill.  You will have to check your charcoal every hour and add additional charcoal as needed to maintain your temperature.  The outside of the roast will look like it's burnt (that is the best part).  I only left the hickory wood chips in for 1 1/2 hours and then removed them.  Well worth the wait on this.  It will be super tender and the flavor is exceptional.  I feed 15 people and everybody loved it and asked me for the instructions on how to do this.  Not often that everybody loves one specific item and it all gets eaten.