Combine ingredients to your dry rub in a small bowl.
I prefer my own rub, but you can use any that you want as long as it follows the four "s"s.
Use one hand to apply the rub and another one to do the rubbing so that you do not contaminate the rub.
That way, if you do not use it all, then you can save the leftovers in an airtight container.
After you are sure that you have the rub on all surfaces of the pork roast, then wrap it in plastic wrap and put it in the refrigerator.
You will need to let it sit at least eight hours and preferably 24.
Some people actually skip the plastic wrap as it may pull some of the rub off the meat when you remove it before smoking the meat.
You should remove the meat from the refrigerator about an hour before you want to smoke it.
Let the meat come to room temperature before inserting it into the smoker.
You will discover that letting the meat sit out for an hour produces juicier meat.
Since the middle of the meat will be closer to the finished temperature, so the meat will cook more evenly.
The next step is to prepare the smoker.
If you are like me and using an electric smoker with wood on the bottom, then put the wood chips in the bottom of the smoker right under the heat source.
Many electric smokers are already designed to let you put the wood chips in, otherwise, you will need to put them in a pan and insert them into the smoker.
The next step is to adjust the heat to smoke your pork roast.
It is essential that you follow the manufacturer's directions to smoke the meat at 235 degrees.
On my electric smoker, I can simply set the temperature and forget it.
Propane and charcoal smokers require a little more monitoring.
Once your smoker has reached 223 degrees consistently, then you need to put the meat directly on the grates.
It will take approximately two hours per pound for the meat to cook.
You do not want to disturb the meat during the cooking process because it will cause the meat's juices to run out, and the meat will taste dry.
About halfway through the cooking process, use a pastry brush to apply barbecue sauce to the meat.
Coating it now will add flavor to the meat. It will also help the meat form a crust so that the meat's juices do not run.
You will want to hurry when applying the sauce so that your smoker does not lose too much heat.
You should finish cooking the pork roast until it reaches an internal temperature of 200 degrees.
Use a meat thermometer stuck into the thickest part of the roast to measure the temperature.
After all, you do not want to eat raw pork.
Once the meat is done, take it out and put it on a platter.
Try not to poke any holes in the meat when moving it.
Make a pop-up tent shape of aluminum foil and cover the meat.
Let the meat sit covered for at least 10 minutes.
This lets the meat have time to reabsorb its juices resulting in a more flavorful and juicy cut of meat.
Try not to move the meat during this process.
After the meat has rested, then you can use the pastry brush to add more barbecue sauce if desired.
Another option is to serve barbecue sauce alongside the meat when presented at the fundraiser.
This option is my favorite because it allows people decide the amount of barbecue sauce that is right for them.
Take a close look at your pork roast.
You will notice that all the muscle fiber is going in one direction.
Use an extremely sharp knife to cut against the grain.
Be sure to find the muscle fiber as the smoker grate marks will be the most prominent on the outside of the steak.
You can serve the smoked pork roast with a variety of sides.