Place meat in large bowl. Sprinkle with garlic salt and seasoning salt to taste. Cover liberally with Italian dressing and beer. Marinate overnight in refrigerator. Take out while preparing charcoal allowing meat to come almost to room temperature.
Smoke in a smoker or covered grill with a can of water placed inside with the meat. Smoking time will vary with size of meat; a 10 pound shoulder takes about 8 to 9 hours to smoke. Maintain a hot fire adding charcoal frequently. To add hickory flavor, place hickory chips soaked in water atop charcoal frequently.
Place remaining marinate in can along with water as needed to keep meat from drying out. You can cover meat with barbeque sauce before placing in smoker.
