Ingredients
- Pork Shoulder 8-10lbs each
- Spicy Brown Mustard
- Hot Sauce Burmans, Franks, or Tobasco
- 2Tbsp Liquid Smoke for Oven cook
- the Squeal dry rub
- Aluminum Foil
- BBQ Sauce
- Oak, Peach or Apple Logs
- Oak chunks
- butter
- honey
- Brown sugar or just honey
- cayenne
Rub Recipe:
- 6Tbs Chili Powder
- 6Tbs Paprika
- 4Tbs garlic Salt
- 2tsp Black Pepper
- 2tsp Onion Powder
- 4tsp Cumin
- 2tsp Garlic Powder
- 1/2tsp Cayenne
Prep-
Worcestershire, Spicy Brown Mustard & Red Hot Sauce. The Squeal dry rub.
3-4 hours at 275-290 fat side up (J-Boogs cooks at 290) keep smoke on it at least 2hrs. I like Peach & Hickory wood chunks, but have mainly been smoking with just oak. Looking for black/red bark. Usually around 160 degrees.
Wrap when bark looks good then cook to internal temp of 209. Let rest an 30 mins to an hour then pull. (J-Boogs says to add 1/2 stick of butter, brown sugar & honey with the wrap & place fat side down.) Crank up heat to 350 or finish off once wrapped in the oven.
Let rest 30-60mins. (J-Boogs does 30.)
Wrap Marinade- per piece
- 1/2C Brown Sugar or just 1/2C honey total
- 2tsp Cayenne
- 1/4C Honey
- 1/2 Stick Butter