Two 7 pound hickory smoked pork shoulders for labor day weekend

-8 hours in a brown sugar/salt brine
-12 hours in my homemade rub
-6 hours of hickory smoke, and 3.5 hours without smoke at 250




https://imgur.com/KCzzo

Nice!!!!!!!!!!!!!

Kinda hard to keep temp down in that grill but looks like you did it.

You gonna chop thos butts up?........ or pull it?

 

We pulled it and ate it sunday. Some nice leftover sandwiches for the week.

eh you just wait to make sure your thermometers working properly otherwise you're fucked

well played, Mauer

any suggestions for a good rub recipe? seems like something is missing when i make my ribs?

any suggestions for a good rub recipe? seems like something is missing when i make my ribs?

Here's one that I found and use:  This BBQ spice rub helped win the coveted "Best Ribs In The Universe" for Mike Scrutchfield at the 1996 American Royal Invitational

1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic
1 teaspoon onion powder

too much sugar

and it's pork shoulder, what do you need a thermometer for?

as to a rub for pork shoulder, i lightly coat in oil (not so dry rub ) then goya sazon and adobe, fresh garlic, cilantro, some onion. i like to load mine up with sodium, pork butt/shoulders just taste so good swimming in it

now i feel that i have to cook one,,,heading to the market anyways, hopefully there will be one in the expired section