Recipe by bobthecook1
"This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce."
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1 (8 pound)
pork shoulder roast
apple cider, or as needed
light brown sugar
freshly ground black pepper
3 cups hickory chips, or more as needed, soaked in water
Amazing flavor, everyone loved it. We ate this on buns with a homemade whiskey BBQ sauce. We used Jack Daniels brand chips (just for the heck of it, definitely didn't harm it any.) My only regret - we don't have any left!
Great Rub. I am going to try it on chicken.
This pork turned out amazing! I followed the recipe exactly but for some reason it wasn't done cooking after about 8 1/2 hours. I moved the pork to my slow cooker, added a can of beer, and set it on low and finished cooking it overnight. It had the perfect amount of smoke flavor with the added tenderness of cooking it in the slow cooker. It was a huge hit with my family and will be making this one many more times!
I didn't use this for pulled pork, however I did use it on ribs and then again on chicken leg quarters. This has been the best recipe that I have found for smoking. The extra rub after the brining gives it a wonderfully sweet and slightly spicy flavor. The chicken skin came out smelling and tasting like bacon. The flavor worked it's way into the meat on the ribs and the chicken. Thank you for sharing this recipe.
Tried this recipe tonight after marinating overnight. Simple, worked well, very tasty and was told the taste was restaurant quality. When making the sandwich, just placed the pork in a roll, covered in BBQ sauce and instead of tomatoes or lettuce (which you wouldn't normally use), garnished with coleslaw on top. Excellent. I can't wait to make it again. Thanks Bob for sharing!
I mixed all ingredients for rub and Apple cider in stew pot. Warmed until sugars & Salt melted, cooled this mixture completely. Poured this over the pork Butt in a very large zip lock bag to brine for 48 hours. Took out of bag washed, dried and placed in oven for 6 hours at 225, then took to the grill for a 4 hour open pan smoke. This meat fell apart and was SO moist. My friends loved it! Great mix of ingredients for a delicious flavor.
Best rub I ever made. I however used smokey paprika instead of regular and it was amazing
* Percent Daily Values are based on a 2,000 calorie diet.
Bob's Pulled Pork on a Smoker
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 289
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