Pork Shoulders

Google Franklin method

Salt/Pepper...all you need

I do low and slow around 215. Keep it on about 1 1/2 hours per pound. I put a rub and coat in yellow mustard. It gets a nice crust.

My method:

-I use butts instead of shoulders
-I don't trim it at all
-rub the butt down. wrap in plastic wrap for 24 hours
-lump charcoal. hickory wood chucks (chips burn up too quick)
-smoke the butt for 4-6 hours or until the butt has a nice bark
-then move it into the oven and cook for the rest of the time at 190 degrees

People will hoot and howler "dat not bqq blah blah blah." 1) Whatever you're smoking is only going to absorb so much smoke flavor 2) Anything past that is just making the bark bitter (and that's why they wrap it halfway through)

Once it has a good bark, all the smoke flavor you'll ever want is there. Don't waste charcoal and wood being a purist. It's the food that counts.

I've used this stuff. Works well.



Doesn't have any sugar in it, which I like. I add just a bit of brown sugar after I'm done chopping the pork. That and about 1/4-1/2 cup of apple cider vinegar, depending on the size of the butt.

ice cream salt, nothing else

Never heard of that. What's so special about ice cream salt?

I love a good meat smoking thread. BGE threads are my favorite though. My .02.

I have used this recipe on a Weber Smoky Mountain many times with great results.

I use two butts from Sam's instead of a whole shoulder.

Pork Butts

Chris Lilly's Six-time World Championship Pork Shoulder [He's won a couple more since then]

Recipe By : Chris Lilly of Big Bob Gibson's

-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F.

Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. [I don't use sauce. It does not need it.]

When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.

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You can read a long thread about the recipe at The Virtual Weber Bullet site. Good source for all BBQ info.