9:20 AM Derek , 0 Comments
Nickamillion BBQ Rub on the right and my own signature rub on the left). The mustard is great because it helps the rub cling to the meat and creates a tasty bark as the meat smokes. Note: At this stage, I often inject the shoulder with apple juice. I chose not to this time, but if I have some on hand, I usually squirt about a cup into each shoulder.
Set up your smoker or grill for in-direct cooking. I used a combination of All Natural Charcoal and oak chunks from Maine Grilling Woods for fuel. I always shoot for a cooking temperature of 250 degrees.
|Pork Shoulders after 6 hours|
BBQ beans adding additional sweet BBQ sauce to the pork. Pulled pork is great on a platter or piled high on a sandwich.