1/four cup firmly packed light brown sugar
2 tablespoons sugar
2 tablespoons garlic powder
two tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
one tablespoon celery salt
one tablespoon freshly ground black pepper
one teaspoon freshly ground white pepper
1 teaspoon dried thyme
one (four to 7 pound) bone-in pork shoulder (Boston butt) roast
1 cup apple juice
1 1/two cups your favorite BBQ sauce
four cups oak or hickory wood chips, soaked in water for thirty minutes
- Combine all the spices in a bowl, combine effectively. Pat the spice rub onto the meat, creating sure to heavily season the complete surface area. Cover or wrap the pork and allow it sit at area temperature even though acquiring the smoker or charcoal grill fired up. Do not depart at area temperature for longer than one hour.
- The grill is ready when the charcoal has burned to a white ash. If employing a grill alternatively of a smoker, organize the coals on one side of the grill, leaving an region big ample for the pork to cook indirectly with no coals right underneath the meat.
- When the grill has reached 200 to 225 degrees F, scatter one/four of the wood chips above the coals, near the grate, place the pork on the grill and close the lid.
- Sustain a 200 to 225 degree F cooking temperature within the grill, incorporating coals each 2 hrs or as necessary. Include wood chips and spray the pork with apple juice each time you include new coals. Try out not to lift the lid of the cooker at any other time.
- When the pork reaches an inner temperature of 165 to 170 degrees F on an quick read through meat thermometer (following about four to 5 hrs), get rid of it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return pork to the grill (or smoker) The pork is completed cooking when it pulls apart simply and reaches an internal temperature of 190 to 195 degrees F, about one more 1 to 2 hours. Allow rest for one hour, then unwrap the pork butt and pull the bone out. “Pull” the pork by hand, shredding it and discarding any huge pieces of unwanted fat. Serve with your favorite BBQ sauce.
This recipe was presented by a chef, restaurant or culinary professional. It has not been examined for house use.
Recipe courtesy of Jeff Stehney, proprietor Oklahoma Joe’s BBQ