BBQ Pork Shoulder

1 package hickory chunks (2-pound) divided
2 quarts white vinegar
1/4 cup ground red pepper divided
5 oranges quartered and divided
5 lemons quartered and divided
1/2 cup firmly packed brown sugar
1/4 cup ground black pepper
2 tablespoons lemon juice
1/4 cup liquid smoke
2 pork shoulder roasts (4-pound)

Soak 1 pound of wood chunks in water 30 minutes to 1 hour. Bring vinegar, 2 tablespoons red pepper, 3 oranges, and 3 lemons to a boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar mixture from heat, and cool.

Combine remaining 2 tablespoons ground red pepper, brown sugar, and next 3 ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on coals. Place water pan in smoker; add vinegar mixture and remaining 2 oranges and 2 lemons to depth of fill line. Place pork on lower food rack; cover with smoker lid.

Cook pork roast 4 1/2 to 5 hours or until a meat thermometer inserted into the thickest part of roast registers 160�. Baste with reserved 2 cups vinegar mixture every hour after pork roast has cooked 3 hours. Add more charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as needed.

Makes 10 servings