- 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