Smoked Pork

 
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Ingredients

Rub:

  • 2 Parts Kosher Salt

  • 2 Parts Coarse Black Pepper

  • 1 Part Garlic Powder

  • 1 Part Onion Powder

  • 1 Part Paprika

  • 1 Part Chili Powder

  • 1 Part Dry Mustard

  • 1 Part Brown Sugar

Pork:

  • Pork shoulder/Boston butt

  • mustard or oil as binder

BBQ Process:

  • Kettle grill

  • 100 briquettes

  • 1 Disposable pie pan

  • 6-1/2 cups water

  • In process temperature probe

  • 1/2 cup apple cider vinegar

  • Spray bottle

  • Aluminum foil

  • Chucks of fruit wood

Sauce:

Process

  1. Apply binder and rub the meat, let rest overnight in fridge, then bring to room temp before next steps.

  2. On a standard kettle grill, under the cooking grate place 2 layers of 58 briquettes, 2 wide around the outside. The briquettes should cover 80% of the circumference of the grill. Place 5 wood chucks throughout the line of briquettes. Place a pan in the center and fill with 6 cups of water

  3. Start 10 briquettes and pour on one end of the charcoal line, put the grate back in place. Put the lid on, open bottom vent all the way, lid vent halfway.

  4. Insert temperature probe into room temperature pork. Place pork on the center of oiled grate fat side down, and put the lid on.

  5. Ambient temperature in the grill should be between 225° and 300° F. Cook until internal temperature reaches 165° F, spritzing hourly with mixture of 1/2 cup apple cider vinegar and 1/2 cup water. This will take about 4-5 hours depending on size of meat and temperature.

  6. At 165° F, remove the pork and wrap in 2 layers of foil, keeping the temperature probe inserted, spritzing with mixture heavily one last time before wrapping. wrap tightly, air pockets will cause bark to sog.

  7. Add more coals to the line if it is getting low, will likely need ~25 more. Put pork back on grill and continue cooking until internal temp of 195° F.

  8. At 195° F, remove temperature probe and rest in cooler fat side up for one hour then out of cooler until it is cool enough to handle.

 
 
 
Entree, Pork, Chunk MeatKain Place-Hildesheim1