County Line Bar B Q

111 W. Crockett Street, #104, San Antonio, TX 78205

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Memphis Rubbed Pork Shoulder

Ingredients for Pork:

10 lb. pork "Boston Butt" (choose a piece of meat with a good quantity of fat)

Ingredients for Injection Marinade:

¾ c. apple juice
¾ c. white grape juice
2 Tbsp. salt
2 Tbsp. Worcestershire sauce

Ingredients for County Line Memphis Rub:

1 c. paprika
½ c. brown sugar
5 Tbsp. granulated sugar
3 Tbsp. salt
3 tsp. celery salt
3 Tbsp. black pepper
3 tsp. cayenne pepper
6 tsp. dry mustard
5 tsp. garlic powder
5 tsp. onion powder


1. In a clean and dry container, combine the correctly weighed amounts of spices for the rub. Blend well. Sugar should be completed blended in to mixture and final product should be uniform in color with no lumps.
2. Using a meat injector, liberally inject the pork from all sides with the marinade.
3. Use any leftover injection to moisten the pork so the rub sticks. Rub your spice rub into the pork, and don''''t be shy. 4. Place the pork in your refrigerator overnight so that the meat will soak up the flavors.
5. Take the meat out an hour early so it can reach room temperature before it hits the smoker.
6. Preparing your smoker: You should always cook with wood, whether it be hardwood logs or hardwood charcoal - just stay away from regular charcoal.
7. Once your coals are ready, add the meat. The idea range for smoking your meat is between 200–225 degrees. You should plan on smoking your meat for about 1½ hours per pound. For the last 3 hours of smoking time, remove your meat and wrap tightly in foil. Once the meat reaches an internal temperature of 185 degrees, pull it. Always use a calibrated meat thermometer. Meat should pull apart easily with 2 forks.

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