6 Pork Shoulders on a 22" WSM

[Appwsmsmkr1]

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








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[Appwsmsmkr1]

*at 3:00pm they were still piping hot and came out so tender.


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[abett]

They look amazing. Thank you for the pictures. I am definitely going to try the recipe, especially the injection.

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[Dc_smoke309]

Pork butt is my all time fav cooks. Just perfect for left overs !


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[mhiszem]

Looks delicious and amazing color.


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[Appwsmsmkr1]

 I forgot to mention the rub and injection was tripled for the recipe.


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[Mike in Roseville]

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.

[duff645]

Awesome.  Looks tasty - thanks for the recipes too

[Big Dawg]

The WSM is Pork Butt Machine ! ! !

Those all look great.





BD