I've been wanting to smoke a pork butt for quite a while, and when I found a good looking 9.5 lb shoulder at Sam's Club, I snatched it up.
We dry brined it overnight, and the next morning, injected it and rubbed with the recipe below. Put it on the pit, fat side up. Pit temp held steady at 275°.
DRY RUB
½ TABLESPOON DARK BROWN SUGAR
1 TABLESPOON GRANULATED SUGAR
2¼ TEASPOONS GARLIC SALT
2¼ TEASPOONS KOSHER SALT
½ TABLESPOON PAPRIKA
1 TEASPOON CHILI POWDER
â…› TEASPOON DRIED OREGANO LEAVES
â…› TEASPOON CAYENNE PEPPER
â…› TEASPOON GROUND CUMIN
â…› TEASPOON BLACK PEPPER
INJECTION
¾ CUP APPLE JUICE
½ CUP WATER ½ CUP SUGAR
¼ CUP SALT
2 TABLESPOONS WORCESTERSHIRE SAUCE
Lilly, Chris. Big Bob Gibson's BBQ Book . Potter/Ten Speed/Harmony/Rodale.
Kindle Edition.
I spritzed it hourly with apple juice and after about 5 1/2 hours when the fat cap split, I pulled it and wrapped it with the remaining injection juice. After another two hours it probed tender with internal temp at 205°. Took it off, wrapped it in towels and let it sit in our cooler until dinner time. We had two other couples in to dinner and they all wanted some to take home, so we didn't have our usual multiple pounds of pulled pork leftovers. We vacuum sealed individual servings and put them in the freezer. A much better way than a microwave to reheat BBQ if you have access to a sous vide cooker is to put the frozen meat in the water bath at 140° for an hour or so. Just did that for lunch yesterday and it was delicious.
In the smoke:
Fat cap split, time to wrap.
Unwrapped in all its glory:
Time to dig in:
For folks that like numbers:
We dry brined it overnight, and the next morning, injected it and rubbed with the recipe below. Put it on the pit, fat side up. Pit temp held steady at 275°.
DRY RUB
½ TABLESPOON DARK BROWN SUGAR
1 TABLESPOON GRANULATED SUGAR
2¼ TEASPOONS GARLIC SALT
2¼ TEASPOONS KOSHER SALT
½ TABLESPOON PAPRIKA
1 TEASPOON CHILI POWDER
â…› TEASPOON DRIED OREGANO LEAVES
â…› TEASPOON CAYENNE PEPPER
â…› TEASPOON GROUND CUMIN
â…› TEASPOON BLACK PEPPER
INJECTION
¾ CUP APPLE JUICE
½ CUP WATER ½ CUP SUGAR
¼ CUP SALT
2 TABLESPOONS WORCESTERSHIRE SAUCE
Lilly, Chris. Big Bob Gibson's BBQ Book . Potter/Ten Speed/Harmony/Rodale.
Kindle Edition.
I spritzed it hourly with apple juice and after about 5 1/2 hours when the fat cap split, I pulled it and wrapped it with the remaining injection juice. After another two hours it probed tender with internal temp at 205°. Took it off, wrapped it in towels and let it sit in our cooler until dinner time. We had two other couples in to dinner and they all wanted some to take home, so we didn't have our usual multiple pounds of pulled pork leftovers. We vacuum sealed individual servings and put them in the freezer. A much better way than a microwave to reheat BBQ if you have access to a sous vide cooker is to put the frozen meat in the water bath at 140° for an hour or so. Just did that for lunch yesterday and it was delicious.
In the smoke:
Fat cap split, time to wrap.
Unwrapped in all its glory:
Time to dig in:
For folks that like numbers:
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