Wood Chick's smoked pork shoulder

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Ingredients

  • 1 (5-pound) or larger bone-in pork butt
  • 1/4 cup BBQ dry rub, homemade or store-bought
  • 1 cup apple juice in spray bottle
  • Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking

Use imperial measurements

Method

How to make Wood Chick's smoked pork shoulder

1) Twelve hours prior to cooking, trim fat cap to 1/2 cm thickness from pork shoulder. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.



2) Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.



3) Prepare smoker to temperature of 90 to 100 degrees C and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.



4) Place pork shoulder in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.



5) Pork will be done when the internal temperature reaches 85 to 90 degrees C.



6) Pull or chop meat as desired and top with your favorite sauce!

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