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Prep'in My 1st Boston Pork Shoulder!

post #1 of 13
Thread Starter 
Well its a lil 5lb'r smutherd in Mustard and dry rubb (went with a pre-made K.C. rubb (I KNOW I KNOW TREASON BURN EM) but it smells and tastes great and I dont have any homemade reciepes confused.gif ), if anybody has a homemade rubb reciepe they wouldnt mind sharing I would appreciate it! I plan on kicking it off around 7am (AK time) and given er a good 8 hours of cook time sticking to "Meowey's" cooking method & lots of Hickory then finishing it with Jeff's finishing "sauce" (got all the ingredients today!)
Wish me luck and I will update with pics as she cooks tommorrow!

post #2 of 13
Looks good! Can't wait to see the q-view tomorrow!
post #3 of 13
Hey hobbyzone, noticed you said you have Jeffs sauce recipe. You should give his rub a ty. It's pretty darned tasty. Good looking butt by the way.
post #4 of 13
Probably Southflaquer's finishing sauce. Jeff's Rub and Sauce would be a plus. Look into picking those up when you can.
post #5 of 13
Good luck, it looks like a fool proof beginning and game plan. Don't bet on the 8 hrs, thats all the added info I can think of for ya. You just never know how long it will take,icon_smile.gif
post #6 of 13
Looks Good.
post #7 of 13
Thread Starter 
Thanks everyone... Question I have looked for Jeff's rub but cannot find? Any pointers..
post #8 of 13
Looks like a great start you should find a link to Jeff's rub and sauce at the top of the page well worth the money. Don't forget to post us Qview tomorrow
post #9 of 13
Thread Starter 
Will do, Thanks!
Lemme make sure this is the correct rub recipe;

1/4 cup Dark Brown Sugar
1 cup Paprika
1/2 cup Celery Salt
2 Tbsps. Granulated Garlic
1/2 Tbsp. Mustard Powder
1/2 Tbsp. White Pepper
1 tsp. Cayenne Pepper
2 tsps. Ground Thyme
1/2 tsp. Salt

post #10 of 13
looks great so far, cant wait for finished product!!!!
post #11 of 13
It looks good from here, play around with different rubs, or tweak them till you find the right combo. It's a great feeling when the Q comes out better than you imagined.
post #12 of 13
Thread Starter 
All Right....It came out WonDerFull!!!! Thank You all for you tips and advice and brotherly support!! Best BBQ made in our home ever and I'm only getting started. I want to upgrade smokers, my Brinkman electric is almost impossible to keep a consistent temp. I mainly use the electric to get the wood burning then shut it down, if it dies out I repeat. So any suggestions on a affordable upgrade lemme hear em!
Anyway here it is..took about 9hrs and the wife made mac and cheese (a recipe we got from BBQ1 in GA and is delicious) I can post the recipe if anybody is interested.
Again Thanks Everyone

post #13 of 13
Looks real good. An insulator blanket would help your smoker hold a more constant temperature.
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