This can easily be converted to the smoker. My ex would usually make extra rub mixed with vinegar and inject it to the meat if we are smoking. This is a great rub for brisket or pork. Smoking usually takes 8-12 hours depending on how many pounds of meat you have. When you smoke it, you don't use the foil. Foil is only for the oven method. You could also do this in the crock pot. I would add a little water to get it going.
@ 3 WW points- depends on serving size.
Line a 9x13 pan with foil. I cut 2 extra long pieces of foil and fold them together to make one giant sheet of foil. Then take 2 more sheets of foil and do the same. Lay them in the pan in a cross shape. Put the roast on the foil.
If Using a Pork Shoulder Take a Long Serrated Knife & Cut Between The Thick Skin & The Flesh To Make a Pocket To Put The Rub In Instead of On The Exterior of The Thick Skin.
Mix all the dry spices together In a Little Bowl & Rub All Over The Roast & In The Pocket If Using a Pork Shoulder.-- adjust spices to your liking. You could even add 1/4 cup of brown sugar if desired.
Pour About a Tablespoon of Liquid Smoke On Each Side of The Roast and put about 4 bay leaves on the roast. I had very small bay leaves, so I used a few more.
Wrap totally in foil and put into baking pan with the thick skin side up on a pork shoulder or the fattiest side up on a Boston butt so the fat bastes the meat while it cooks.
I let mine sit all night in the fridge then popped it in the oven on 250 and let it cook all day while I was at work, about 10 hours. It will technically be 'done' long before that, but more time makes it more tender. It should fall off the bone. Let it sit for about 45 minutes and pull the meat from the fat and bones.
This freezes well. Leftovers are great on salad or a baked potato.