Eight-Time World Championship Pork Shoulder

1. 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.

2. 2

   In a small bowl, combine the dry rub ingredients.

3. 3

   Mix well and set aside.

4. 4

   In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves.

5. 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.

6. 6

   Apply the dry rub to the meat in an even coating, patting so the rub adheres.

7. 7

   When the heat reaches 225F, place the pork shoulder, skin side down, on the void side of the grill and close the lid.

8. 8

   Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225F.

9. 9

   Two small wood chunks should be added every hour to increase the smoke flavor.

10. 10

    When the meat has cooked for 13 hours, start basting the shoulder with the vinegar sop mop every hour.

11. 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.

12. 12

    Remove the pork to a cutting board and let it rest for 30 minutes.

13. 13

    Wearing insulated rubber gloves, pull the pork from the bonesby hand.

14. 14

    Pull off and discard all visible fat.

15. 15

    Injection is optional, but when done right, it delivers flavor all through the meat right to the bone.

16. 16

    Keep in mind that you dont want to overpower the natural flavor of the pork.

17. 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.

18. 18

    Indirect heat

19. 19

    Pignut hickory

* Per serving · 4 servings · Values may vary.