Griff's Kitchen

Ingredients:

• 1/4 cup Dry Rub
• 6-9 lb Pork Shoulder
• Hardwood chunks or chips
• Mop Sauce
• Glazing Sauce

Procedure

Prep

• Trim excess fat and score the fat-cap in a cross hatch pattern.  Make sure to score down to the muscle.
• Apply rub to all exposed surface areas.
• Wrap in cling film and place in refrigerator overnight.

Cook

• Bring the smoker to temperature (225°F) and place the meat inside (fat cap facing upward)
• Continue to smoke until internal temperature reaches 150°F
• Remove from smoker and place in a foil pan (fat cap facing downward).  Cover with heavy duty aluminum foil and seal tightly.
• Place the foil pan on the smoker and continue cooking until internal temp reaches 203°F.
• Uncover and allow bark to firm up.  Do not remove the meat from the pan.
• When bark is firm, remove from smoker
• Take the meat out of the pan and wrap it in heavy duty foil and a few towels.  Allow the meat to rest for a few hours.
• Strain the drippings from the foil pan and allow the oils and fats to separate.
• Discard the fatty/oily layer
• Reduce the remaining liquid and add to the finished pulled pork, or stir into accompanying sauce.
• When the pork has rested, process it to the desired consistency or texture and ENJOY!