Step 1

Preheat your electric smoker to 250°F and add the wood chips of your choice and fill the water pan. Place a foil pan underneath the grate your pork will be sitting on to catch the drips.

Step 2

Season your pork with a layer of SPG and then another layer of your favorite BBQ seasoning. Let the pork sit for 20 minutes.

Step 3

Place your pork on the grate and stick a temperature probe in to monitor the temperature. Only open the smoker to add wood as needed or spritz, about every 45 minutes.

Step 4

Smoke the pork until it reaches an internal temperature of at least 165°F, and you are happy with the bark formation. Remove the pork from the smoker.

Step 5

Remove the foil pan that was underneath your pork and place the pork in it. Add the remaining ½ cup of apple juice, and wrap tightly with foil.

Step 6

Place the pork back in the smoker and continuing cooking until it reaches an internal temperature of 205°F.

Step 7

Remove the pork from the smoker and rest for at least 1 hour before shredding.

Step 8

Check the seasoning after shredding, you may need to add more.