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
Method:
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.