Picked up a 7.8 lb Bone-in Pork Shoulder on sale at Safeway a couple months ago, so I threw it in the freezer.
I thawed it in the fridge over the last 5 days or so.
Unlike most who use yellow mustard as the rub binder, I usually like to use Barbecue Sauce instead, but today, I thought I'd try a new twist
by using a thin coat of Yoshida's as a binder instead of the usual. You can get Yoshida's pretty much any grocery store around here, or online at Wally World or Amazon.
My pork rub is:
1 tablespoons paprika
1 tablespoons hot paprika
2 tablespoon black pepper
2 tablespoon light brown sugar
1 1/2 teaspoon Kosher salt
1 1/2 teaspoon ground celery seed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional or crank up the heat by adding more)
The plan is 220F until internal hits 165, then wrap.
250F wrapped until internal hits 190, then unwrap.
275F unwrapped with a little finishing sauce until internal hits 203.
Here it is when I first put it into the pellet smoker. You can see the tube smoker on the right that I use to enhance the smoke.
I thawed it in the fridge over the last 5 days or so.
Unlike most who use yellow mustard as the rub binder, I usually like to use Barbecue Sauce instead, but today, I thought I'd try a new twist
by using a thin coat of Yoshida's as a binder instead of the usual. You can get Yoshida's pretty much any grocery store around here, or online at Wally World or Amazon.
My pork rub is:
1 tablespoons paprika
1 tablespoons hot paprika
2 tablespoon black pepper
2 tablespoon light brown sugar
1 1/2 teaspoon Kosher salt
1 1/2 teaspoon ground celery seed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional or crank up the heat by adding more)
The plan is 220F until internal hits 165, then wrap.
250F wrapped until internal hits 190, then unwrap.
275F unwrapped with a little finishing sauce until internal hits 203.
Here it is when I first put it into the pellet smoker. You can see the tube smoker on the right that I use to enhance the smoke.
