Smoked pork shoulder on a pellet smoker.
Injection ingredients:
1 cup/ apple juice (or apple cider)
1/4 cup/ apple cider vinegar
1/4 cup/water
2 tablespoons Worcestershire sauce
2 tablespoons maple syrup
1 tablespoon/ butter (melted)
1 1/2 teaspoons rub Phil the Grill (rub me all over)
mix all injection ingredients in a bowl and inject the pork shoulder a day before and place in fridge over night.
Pork shoulder Rub ingredients:
1/4 cup light brown sugar
2 Tbsp black pepper
2 Tbsp kosher salt
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp dried minced onions
1 tsp cayenne pepper
Start smoker on the smoke setting for 5-10 minutes. Increase heat to 250 F degrees
Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and cayenne) in a small bowl and stir with a fork to combine
Place pork shoulder on the grate and close the lid. Keep the smoker temperature around 250-275 F degrees while smoking during these first several hours. Smoke for approximately 4 hours, spritzing with the spray bottle of apple juice and apple cider vinegar every hour.
After the first 4 hours are completed. you will then wrap the poker shoulder in foil and place back on the smoker. drop the temp from 250 to 225.
after the pork shoulder has been siting for 8 hours total and the internal temp has reached 205 then pull the shoulder and wrap it in more foil and towel. place in cooler for 2 hours to let it rest.
after the 2 hours has passed you are now ready to pull the pork and serve.
Enjoy.
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