I got it from somewhere on CAH, but can't remember where...CRS again.
Should I marinate AND rub or one or the other? Guess my amateurism is showing huh? That's okay though.
* Exported from MasterCook *
Big Bob Gibson's Grand World Championship Pork Shoulder
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pork shoulder (18 to 20 pounds)
DRY RUB
1/2 cup sugar
1/2 cup Paprika
1/2 cup garlic salt
1/3 cup Kosher Salt -- finely ground
1/4 cup packed brown sugar
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
INJECTION BASTE
1/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt -- finely ground
2 tablespoons Worcestershire sauce
Make the dry rub:
Combine all of the ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an airtight container.
Make the baste:
Whisk together the apple juice, water, sugar, salt and Worcestershire sauce in a bowl. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 ounce (1 tablespoon) per pound of shoulder. Coat the shoulder well with dry rub and refrigerate overnight.
Cook on a pit or smoker for about 1 hour per pound or to an internal temperature of 195 degrees. Pull or chop the meat. Pile the meat onto buns for sandwiches. Leftovers can be frozen for up to 1 month. Makes enough for about 30 sandwiches.
*This is the recipe I used back on Kambree's birthday for the party we had.
Need a sauce recipe too??? I normally do an apple bbq sauce for this one.
As for the smoking I do have to refer you to the "operating instructions"...sorry
- - - - - - - - - - - - - - - - - - -
Should I marinate AND rub or one or the other? Guess my amateurism is showing huh? That's okay though.
* Exported from MasterCook *
Big Bob Gibson's Grand World Championship Pork Shoulder
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pork shoulder (18 to 20 pounds)
DRY RUB
1/2 cup sugar
1/2 cup Paprika
1/2 cup garlic salt
1/3 cup Kosher Salt -- finely ground
1/4 cup packed brown sugar
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
INJECTION BASTE
1/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt -- finely ground
2 tablespoons Worcestershire sauce
Make the dry rub:
Combine all of the ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an airtight container.
Make the baste:
Whisk together the apple juice, water, sugar, salt and Worcestershire sauce in a bowl. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 ounce (1 tablespoon) per pound of shoulder. Coat the shoulder well with dry rub and refrigerate overnight.
Cook on a pit or smoker for about 1 hour per pound or to an internal temperature of 195 degrees. Pull or chop the meat. Pile the meat onto buns for sandwiches. Leftovers can be frozen for up to 1 month. Makes enough for about 30 sandwiches.
*This is the recipe I used back on Kambree's birthday for the party we had.
Need a sauce recipe too??? I normally do an apple bbq sauce for this one.
As for the smoking I do have to refer you to the "operating instructions"...sorry
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Don't wait too long to tell someone you love them.
Billy
Billy