- Apr 29, 2009
- 134
- 147
Bought 8 lbs of pork shoulder from Costco. Actually, it was a package of 2 shoulders together. Made a brown sugar / salt brine, and let the shoulders sit for 14 hours in a huge zip lock baggie with the brine mixture.
Early this morning, drained the pork and applied my personal BBQ rub liberally to the shoulders.
Smoked with hickory and a bit of pecan at 275 average temp (250-290) for 9 hours. Sprayed the meat hourly with a mixture of water / red wine vinegar / soy sauce / prune juice (really!).
The final 2 hours on the smoker the pork was basted on all sides with a BBQ sauce & Red Wine Vinegar mixture. Checked the IT, and it was 165. The meat was quite tender at this point, but still a ways to go.
Then pulled the pork off the smoker, wrapped it in foil, added some BBQ sauce for flavor, plus 8 oz. of Dr. Pepper. Three hours @ 325. It will come out of the oven in 35 minutes.