We had a 11.5 pound pork shoulder, so I decided the best way to go about it was on the Masterbuilt Gravity Series 560 for a nice and easy “Set It and Forget It” cook.
#EverettBBQ #Masterbuilt #SayNO2Pellets
0:00 – Intro
0:29 – Trimming Pork Butt
1:07 – Seasoning Pork Butt
1:40 – Lighting the Pit
3:56 – Pork Butt on the Smoker
4:29 – Spritz Part I
5:55 – Temp Talk
6:29 – Spritz Part II
7:29 – Spritz Part III (4 hours in)
8:00 – Probe & Temp Quiz
9:44 – Spritz Part IV
10:41 – THE WRAP
12:47 – 204 Degrees = DONEZO
14:04 – THE OPENING
16:23 – THE PULLING
19:00 – THE SAMPLING
PRODUCTS USED
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MEAT SLICER – https://amzn.to/3mNsgFT
GLOVES – https://amzn.to/3kOueUE
GLOVE LINERS – https://amzn.to/3kTfJPr
All-PURPOSE RUB RECIPE
* 1½ tablespoons granulated garlic
* 1 tablespoon kosher salt
* 1 tablespoons ground black pepper
* ½ tablespoon onion powder
* ¼ teaspoon oregano
BARBECUE RUB RECIPE
* ½ tablespoon kosher salt
* 1 tablespoon ground black pepper
* ½ cup packed brown sugar
* 1 teaspoon cayenne pepper
* 1 tablespoon smoked paprika
* 1 tablespoon dark chili powder
* ½ teaspoon ground mustard
SMOKED PORK RIBS RECIPE
https://tinyurl.com/PorkShoulderRecipe
source
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