PREPARATION
Pork shoulder Roast:
Generously season all sides of the pork roast. Put the roast on the grill grate, fat-side up, and smoke for 3 hours, spraying with apple juice every hour after the first hour. Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil. Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands pull the pork into pieces. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top of liquid. Add barbecue sauce, if desired, and mix well.
PREPARATION for Tri Tip:
Season with Spade L Ranch seasoning and let it sit out to get to room temperature. Cook for 20 minutes at 375-400 degrees on the Traeger. Let rest for 10 minutes before thinly slicing.
