Hi all
Here is a cook I did last year of 6 pork shoulders at once on a wsm. Yes it can be done!! It's a long cook but with preparation it comes out fantastic. Without getting into a lengthy post I'll try to keep it simple.
Recipe used was Chris Lily's rub and injection.
Dry Rub
1 tablespoon granulated sugar
1/2 tablespoon dark brown sugar
2 1/4 teaspoons garlic salt
2 1/4 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon chili powder
1/8 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
Injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt
2 tablespoons Worcestershire sauce
Smoker was loaded within and lit via minion method at 9:30 pm and the pork butts went on at 10:15ish.
They cooked at 230* and I refillled the charcoal at5:00 am they reached 205 at 11:00am. We wrapped them with a little apple juice and wrapped twolws in the cooler. At3:00 they were still
I ping hot and we're so tender
Hope you enjoy my pics (https://uploads.tapatalk-cdn.com/20170908/adfd4bb94b10029032b240a54370d850.jpg)(https://uploads.tapatalk-cdn.com/20170908/5b1a5b64dfd5249a535427f1b7a2d152.jpg)(https://uploads.tapatalk-cdn.com/20170908/fb13d14b15f9ab2897f81d8e9cfdf804.jpg)(https://uploads.tapatalk-cdn.com/20170908/8ff8e4cec973514d0a1dc94f0251a1eb.jpg)(https://uploads.tapatalk-cdn.com/20170908/8763d30e1e94d3a0969dcf147e930185.jpg) (https://uploads.tapatalk-cdn.com/20170908/3046df042382ea53a0e4d257266628bc.jpg)(https://uploads.tapatalk-cdn.com/20170908/89d53b7736872b87076452a3780c2141.jpg)(https://uploads.tapatalk-cdn.com/20170908/68cb1ba5423c7e2a3c646de632389830.jpg)
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*at 3:00pm they were still piping hot and came out so tender.
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They look amazing. Thank you for the pictures. I am definitely going to try the recipe, especially the injection.
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Pork butt is my all time fav cooks. Just perfect for left overs !
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Looks delicious and amazing color.
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I forgot to mention the rub and injection was tripled for the recipe.
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The Chris Lilly Rub is my go-to for pork butts/shoulder. It is fantastic. There is a reason why its a world champion recipe.
That said I have done it both with and without the injection. Never really noticed a difference (its moist both ways). I usually just skip the injection.
I don't recall exactly, but I believe Chris Lilly only injects for competitions, not at the restaurant.
Awesome. Looks tasty - thanks for the recipes too
The WSM is Pork Butt Machine ! ! !
Those all look great.
BD