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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