Ingredients
1 whole pork shoulder
Basic Pork Rub
1 tablespoon seasoning salt
1 tablespoon garlic powder
1 tablespoon onion powder
1tablespoon salt
1 tablespoon ground pepper
½ cup brown sugar
Basic Brine
½ cup salt
½ cup sugar
2 quarts cold water
2 bay leaves
3 tablespoons dry rub mix
Basic BBQ Sauce
½ cup mustard
½ cup brown sugar
¼ cup white vinegar
2 tablespoons Worcestershire sauce(s)
1 tablespoon crystals
1 teaspoon salt
1 teaspoon coarse pepper
Directions
Add salt to cold water and stir very well until the salt is completely dissolved. Add sugar, dry rub, and bay leaves. Stir well to combine. Rinse the pork and place in a large container; pour in brine solution until the shoulder is completely covered. Cover container and place in the refrigerator for at least 8 hours. Then remove shoulder from solution, pat dry with paper towel, and place in baking pan. Sprinkle fry rub onto the shoulder and massage in such so that it adheres to the surface. Coat all sides. Prepare smoker normally, as to maintain 225 degree temperature. Lay pork shoulder on rack for long smoke. Pork shoulder cook time can be figured at approximately 1 ½ hours per pound. (4 pound shoulder= 6 hours on the smoker) if using propane, electric or charcoal smoker, you may stop smoking after it reaches 140 degrees, as it should be smoked thoroughly at this point. Feel free to keep smoking if you are a seasoned smoker and know how to do it without over-smoking the meat. You can leave the shoulder in the smoker until it reaches 140 degrees and then wrap it and finish it off in the oven for convenience. When pork reaches about 200 degrees, pull it from the smoker and allow it to rest for 45 minutes to better allow the juices to redistribute throughout the meat. Use two forks to pull apart the meat in chunks. Be sure to add in brown bark for added flavor.
Enjoy,
Dag
1 whole pork shoulder
Basic Pork Rub
1 tablespoon seasoning salt
1 tablespoon garlic powder
1 tablespoon onion powder
1tablespoon salt
1 tablespoon ground pepper
½ cup brown sugar
Basic Brine
½ cup salt
½ cup sugar
2 quarts cold water
2 bay leaves
3 tablespoons dry rub mix
Basic BBQ Sauce
½ cup mustard
½ cup brown sugar
¼ cup white vinegar
2 tablespoons Worcestershire sauce(s)
1 tablespoon crystals
1 teaspoon salt
1 teaspoon coarse pepper
Directions
Add salt to cold water and stir very well until the salt is completely dissolved. Add sugar, dry rub, and bay leaves. Stir well to combine. Rinse the pork and place in a large container; pour in brine solution until the shoulder is completely covered. Cover container and place in the refrigerator for at least 8 hours. Then remove shoulder from solution, pat dry with paper towel, and place in baking pan. Sprinkle fry rub onto the shoulder and massage in such so that it adheres to the surface. Coat all sides. Prepare smoker normally, as to maintain 225 degree temperature. Lay pork shoulder on rack for long smoke. Pork shoulder cook time can be figured at approximately 1 ½ hours per pound. (4 pound shoulder= 6 hours on the smoker) if using propane, electric or charcoal smoker, you may stop smoking after it reaches 140 degrees, as it should be smoked thoroughly at this point. Feel free to keep smoking if you are a seasoned smoker and know how to do it without over-smoking the meat. You can leave the shoulder in the smoker until it reaches 140 degrees and then wrap it and finish it off in the oven for convenience. When pork reaches about 200 degrees, pull it from the smoker and allow it to rest for 45 minutes to better allow the juices to redistribute throughout the meat. Use two forks to pull apart the meat in chunks. Be sure to add in brown bark for added flavor.
Enjoy,
Dag