- We prefer to use a Boston Butt cut of pork about 9-12 lbs.
- 1/4 cup dark brown sugar
- 1/2 cup white sugar
- 1/2 cup paprika
- 1/3 cup garlic salt
- 1/3 cup kosher salt
- 1 tablespoon chili powder
- 1 teaspoon oregano leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- (Or just use Reaper Rub)
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup salt
- 2 tablespoons Worcestershire
- Inject pork shoulder evenly with injection solution.
- Cover butt with olive oil to help the rub adhere.
- Apply a generous amount of rub onto meat. Take time to rub into the meat. This is a very important step for it is the basis for creating the “bark” at the conclusion of cooking.
- Place in a smoker and cook with indirect heat at 300 degrees. Use hickory and cherry wood to smoke.
- Once the internal temp of the pork hits 140 degrees, wrap butt in aluminum foil.
- Place half cup of apple juice or other fruit juice in foil before wrapping. This will help break down the meat and speed up the cooking time.
- Once internal temperature of butt is 195 degrees remove from cooker and let rest for 30 minutes before pulling. When done, the pork should pull off the bones easily.
- Serve with sauce and slaw, of course.
- Collect the trophy!!
- The Smokehouse Boys
Jerry F. Valcik, founding member of the Smokehouse Boys Competition BBQ Team.
After moving to the US from Czechoslovakia in the 1940’s, Jerry could be found working at his smokehouse behind his house smoking Kielbasa, filling the neighborhood with the sweet wood smoke that he had become known for.
It was this image growing up that led to the formation of the Smokehouse Boys.
Our teammate, our friend, my grandfather.
Rest in Peace
The Smokehouse Boys — Maryland State BBQ Bash — August 8th and 9th, 2014
It’s that time of year again and the Smokehouse Boys will be competing at the Maryland State BBQ Bash once again.
Be sure to come by and say hello and you might get to “kiss a pig” while you’re there.