- Joined Feb 6, 2016
Looking for rubs, brines, temps for a good pork shoulder any help would be great
At 165 IT, I wrap the butt up in double heavy foil and cook till IT hits the 200 mark. Let rest for a short time, then pull apart.
I do mine similar to ribs. I rub it with mustard and put on McCormick pork rub seasoning. Wrap it with plastic wrap in the fridge for 24 hours.