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1
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
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2
In a small bowl, combine the dry rub ingredients.
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3
Mix well and set aside.
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4
In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves.
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5
Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution.
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6
Apply the dry rub to the meat in an even coating, patting so the rub adheres.
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7
When the heat reaches 225F, place the pork shoulder, skin side down, on the void side of the grill and close the lid.
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8
Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225F.
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9
Two small wood chunks should be added every hour to increase the smoke flavor.
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10
When the meat has cooked for 13 hours, start basting the shoulder with the vinegar sop mop every hour.
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11
When done, the blade bone (the bone visible on the side of the shoulder) should release with a firm tug and the internal temperature of the meat should reach 195F.
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12
Remove the pork to a cutting board and let it rest for 30 minutes.
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13
Wearing insulated rubber gloves, pull the pork from the bonesby hand.
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14
Pull off and discard all visible fat.
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15
Injection is optional, but when done right, it delivers flavor all through the meat right to the bone.
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16
Keep in mind that you dont want to overpower the natural flavor of the pork.
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17
For the best results, inject the solution evenly throughout the meat from the top side only; this will prevent the liquid from draining out during the cooking process.
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18
Indirect heat
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19
Pignut hickory
