Smoked Pork Roast

Prep Time: 30 minutes
Grill Time: 4 hours (depending on size of roast)

Rub:
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoon kosher salt
2 teaspoon orange peel
1/2 teaspoon cayenne pepper (add or subtract to taste)

Apply the rub to the pork roast, making sure to cover all sides top and bottom, and let sit for 30 minutes.  During this time you may want to add your wood chips to some water and let them soak as well.  Preheat grill and add wood chips to start smoke.  Grill over indirect medium heat (300 degrees) for about an hour per pound of roast, this will vary on the actual temperature of the grill and the cut of the roast.  The important thing is to hit an internal temperature between 160 and 170 degrees.  This will insure the roast is cooked clear through while keeping the moist tender texture you are looking for.

Once the desired internal temperature has been reached remove the roast from the grill and cover in aluminum foil and let rest for 10 - 15 minutes.  Slice roast against the grain of the meat about 1/4 to 1/2 inch thick slices.  Serve alone or on a bun with barbecue sauce for some great smoked pork sandwhiches!