The trick is to smoke the meat and not make the meat smoke

SPIT ROASTED PORK SHOULDER

  Date: December 02, 2007
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This recipe was based on one from Barbecue University called Bourbon & Apricot Spit Roasted Ham. It called for fresh shoulder ham and I substituted a pork shoulder. I also substituted whiskey instead of bourbon. The roast was slathered with Dijon mustard and then dry rub is applied with the mustard acting as a glue. Midway through the cook the apricot and bourbon BBQ sauce is applied every 15 minutes an forms a glaze. Some of the sauce is reserved to be served with the finished roast. The meat was taken off the spit when it reached 160 degrees, then rested for 10 minutes and carved. While the sauce was more spicy than sweet when it was first blended, it became primarily sweet with a little kick to it after it had cooled. The meat was moist and tender and the sauce was the perfect compliment.
Recipe Source:
Barbecue Bible:
Bourbon & Apricot Spit-Roasted Ham - Page 260.

Here is the recipe from the BBQU TV Show:

BOURBON & APRICOT SPIT-ROASTED HAM
Grill:
Alt image
Kenmore Elite Gas Grill

Rotisserie Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Pan
  • Kenmore Rotisserie Unit