Good-Cooking - Louisiana Hickory-Smoked Andouille

Ingredients

• 1 (2 3/4-pound) pork shoulder, butt portion (do not trim fat), cut into large chunks
• 4 teaspoons granulated sugar
• 1 tablespoon coarse kosher salt
• 2 tablespoons coarsely ground black pepper
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon crushed red pepper flakes
• 3/4 teaspoon dried thyme
• 1 tablespoon hot paprika
• 3/4 cup hickory chips