BBQ pork shoulder recipe

BBQ pork shoulder recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork shoulder

This is a succulent pork dish, which is packed full of wonderful flavours. A pork joint is marinated in a sweet and spicy garlic sauce, before being slowly cooked on the barbecue.

80 people made this

IngredientsServes: 8

  • 4 tablespoons chopped garlic
  • 80g chopped onion
  • 1 dash soy sauce
  • 1 tablespoon golden syrup
  • 2 tablespoons apple juice
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon black treacle
  • 4 tablespoons wine
  • 4 tablespoons Italian salad dressing
  • 125ml distilled malt vinegar
  • 1/2 teaspoon garlic granules
  • 1/8 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon crushed chillies
  • 1/4 teaspoon seasoning salt
  • 4 tablespoons dark brown soft sugar
  • 1 (3.6kg) whole pork shoulder joint

MethodPrep:15min ›Cook:3hr ›Extra time:4hr marinating › Ready in:7hr15min

  1. In a large bowl, mix garlic, onion, soy sauce, golden syrup, apple juice, Worcestershire sauce, treacle, wine, Italian salad dressing, vinegar, garlic granules, salt, onion powder, Cajun seasoning, crushed chillies, seasoning salt and dark brown soft sugar.
  2. Score pork shoulder 3 to 5mm deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
  3. Preheat barbecue for medium high heat and lightly oil cooking grate.
  4. Cook pork joint on prepared barbecue for 3 hours or until the internal temperature has reached a minimum of 75 degrees C. Marinate frequently with the mixture while grilling.

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Reviews & ratingsAverage global rating:(67)

Reviews in English (59)


Made this recipe two ways at the same time. one in the smoker and the other in a oven. Both were marinaded overnight. I lightly smoked one all day in an electric smoker and came out awesome. I placed the rest of the marinade in a cup and basted it several times during the cooking process. I had a water pan underneath the shoulder and filled it with hot apple juice, water and white wine. This kept the meat very moist plus it caught the juices from the meat. When basting, check the water pan and add more WARM liquid. Pull out meat at 175 Degrees. Let set for 20 min. covered with tinfoil. Very, very moist and tasty. Used BBQ sauce on this one. The oven one was a little dry and didn't retain the flavor of the smoked one. Same for the oven one. let stand for 20 min covered then slice. We used the juices from the oven one and heated it up in a pan added a 1/2 cup of Chardonney Wine and a little corn starch to thicken it . Made a great gravey for the oven pork shoulder.-26 Dec 2004


This recipe is great! I've found that spooning the marinade over the pork while cooking adds even more flavor to the pork.Tasty!-28 Aug 2002

by catlover

This seems like one of those recipes that no matter what you do you can't get it wrong. I didn't even have time to marinate the meat. I figured I'd just try it anyway to see if it still works. I put the marinade in an iron skillet and cooked it medium heat till bubbly, then I put the meat in the skillet and seared both sides. Then put it all(covered with foil) in the oven at 400 degrees using the meat thermometer to check for doneness. I also added 2 extra onions to the marinade. I did not have any garlic to add so I doubled the amount of garlic powder. It was still very good. It was even better on sandwiches the next day. This is a keeper for sure. Thank you Glenn for this outstanding recipe!-19 Mar 2006

Best Pork Injection Recipes

One of the best secrets to making delicious pork on the grill or in a smoker is with one of these Best Pork Injection Recipes. Larger cuts can dry out, and it is quite difficult to add flavor right into the center of the meat. An injection marinade is inserted straight into the center, adding moist, flavor and often tenderizing power. Used by pitmasters for decades, the injection solution is key to making a noteworthy pulled pork barbecue. These are the best recipes I know for adding a little oomph to pork butts, whole shoulders, and pork loin roasts. Get yourself a meat injector and take your pork to a whole new level.

Basic Pork Injection Marinade

If you are looking for an easy "go to" recipe for a pork injection marinade, then look no further. It will help to keep your smoked pork tender and flavorful during a lengthy cooking process. This injection marinade is the perfect starting point for making great BBQ Pulled Pork.

Tropical Pork Injection

Not only does this injection marinade add flavor and moisture to cuts of pork, but the acidic quality of the pineapple juice and cider vinegar act as tenderizers. Use this injection solution on leaner or tougher cuts of pork to maximize the flavor and tenderness of the meat.

Surefire BBQ Pork Injection

For great barbecue pork, the flavor starts inside. This injection marinade balances acid, liquid, and fats with a full but straightforward flavor profile that makes for great pulled pork. Keep this Pork Injection Recipe handy, because you will be thrilled with the results.

Smoke and Spice Pork Injection

Take your pulled pork to a whole new level of smoky goodness. This pork injection marinade contains both flavor and tenderizing power. It adds the perfect balance of ingredients to make sure your pork shoulder or pork butt doesn't dry out during long smokes.

Garlic Maple Pork Injection

Prevent lean cuts of pork from drying out on the grill or in the smoker. Use this injection marinade to add flavor and moisture inside the meat. It will keep it tender and juicy through the cooking process. This injection solution works perfectly with all cuts of pork, but particularly on pork loin roasts.

Easy Pork Injection Marinade

Another stellar injection marinade for smoked pork roasts. It is a simple solution that takes a few minutes to prepare. Next time you're in the mood for pulled pork, give this marinade a try.

Pork Injection Basics – The Movie!

Best Results - Injecting Pork

With any of these Best Pork Injection Recipes prepared and loaded up into your injector, take a look at your roast. The goal here is to distribute the injection solution evenly through the meat. Start at one end and push the needle into the center from the top. Squeeze the injector until the marinade starts to leak out of the injection site. Stop squeezing. Move about two inches forward and repeat. Fill the center of the roast, top to bottom, in a pattern covering as much of the meat area as possible.

I recommend an injection every two inches, front to back and side to side. Let the meat tell you how much it will hold. Once you are done injecting, dry the surface with a few paper towels. Be gentle, though. The marinade will continue to distribute through the meat, but if you press on the roast, you will squeeze out the solution. And that defeats the purpose. Once the meat is fully injected, handle it carefully. If you are adding a rub, sprinkle it in place and gently pat to secure the seasonings.

Meat Injectors

You can't use a meat injection if you don't have an injector. It is merely a syringe, often available at a decent price. However, you will need a good one. Below I have listed three models that are different in design. If you are doing a lot of injecting, then you want something with a pump action, versus the regular syringe style. When buying a meat injector, look for something easy to use, that fits comfortably in your hand, and can handle the volume you need.

Ofargo Marinade Injector

The Ofargo Marinade Injector is a classic style syringe. The marinade is sucked up through the needle and then pushed back into the meat. The needle on this model is large enough that it shouldn't clog. Still, make sure that your marinade is near water thin. It is an inexpensive unit that you can purchase for around $10. It is dishwasher safe and durable enough to last for several years. The volume on this injector is small, but it will handle most jobs for a single family.

Oklahoma Joe's Trigger Meat Injector

The Oklahoma Joe's Trigger Meat Injector is more of a marinade pump than a syringe. Dip the hose end into a container with your marinade, and the trigger mechanism pumps the solution into the meat on both strokes. This will make for faster injecting and is excellent for those that are doing more than a single, small roast. At around $30, you pay a little more, but it can handle a lot more injecting. It will save your hands if you have a lot to do.

Chop's Power Injection System

Do you need to inject a dozen whole pork shoulders? Then this is the system you need. The tank holds a gallon of injection solution. Pump up the pressure and start injecting. It is the system used by caterers and BBQ competition cooks. Easy on the hands, it will allow you to inject at lightning speed. Of course, it costs around $160, so this is really for those who make money on barbecue.

Recipe Steps

Step 1: Make the rub: Place the paprika, brown sugar, salt, black pepper, white pepper, mustard, garlic powder, and cayenne in a small bowl and stir to mix. (Actually, if you don’t have sensitive skin, your fingers work better for mixing a rub than a spoon or whisk does.) Set aside 1-1/2 tablespoons of the rub for the Lexington Vinegar Sauce. Sprinkle the remaining rub all over the pork, patting it onto the meat with your fingertips.

Step 2: Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low.If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips or chunks on the coals.

Step 3: When ready to cook, place the pork, skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the pork until darkly browned on the outside and very tender inside, 4 to 6 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature of the pork should be about 195 degrees. (Yes, this is very well-done&mdashthat’s how you get the pork tender enough to pull.) If the pork starts to brown too much (and it probably will), cover it loosely with aluminum foil, but remember that those browned bits are good, too. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.

Step 4: Transfer the cooked pork to a cutting board, cover it loosely with aluminum foil, let it rest for 20 minutes, then pull the pork into large pieces, discarding any bones or lumps of fat (you’ll probably want to wear latex gloves or even heavy-duty insulated rubber gloves to do this). Using your fingertips or a fork, pull each piece of pork into thin shreds. Or use a cleaver to finely chop it. Transfer the pulled pork to a large aluminum foil pan and stir in 1 to 1-1/2 cups of the Lexington Vinegar Sauce—enough to keep the meat moist. If you are not quite ready to serve, cover the pan with aluminum foil and place it on a warm—not hot—grill or in an oven turned on low to keep warm.

The Meatwave

View Recipe

Compared to ribs, pulled pork didn't take me long to get it to a place I was happy with. In just about one and half Meatwave seasons, I felt my recipe for a smoked pork butt was pretty top notch. I actually preferred my homemade pork to most I got in restaurants and at the Big Apple BBQ Block Party, with one big exception, Big Bob Gibson's. To this day, I have not eaten a barbecued pork shoulder that is as juicy, tender, and flavorful as the ones that pitmaster Chris Lilly churns out. I figured that I could never match such a seasoned pro, and was perfectly fine with my own pork, so never bothered trying to match it.

Having a chance to sit down and talk swine with Chris Lilly the day prior to this year's Block Party, then getting some pork making tips the following day, and having eaten another one of his fantastic sandwiches, I thought I really should be shooting for the stars and decided to amp up my pulled pork game. After this resolve, was there any place else to start except for the recipe that I aspire to?

Where I start with a molasses-based brine for my pulled pork, Chris Lilly takes to an injection method&mdashhe said to think of it as a "quicky brine." Flavored primarily with apple juice, the liquid gets injected all over the pork butt, filling it with as much juice as it can take. Although I found something satisfying with my original recipe taking nearly two days from start to finish due to the 12 hour brine, there was something even more satisfying about taking a big needle to a massive hunk of meat&mdashlike payback for all those doctors visits.

With the pork thoroughly injected, the rub can be applied right away. I tend to like my rubs on the spicy side, so the recipe for a more sugary one gave me pause. I definitely didn't want a pork that was overly sweet, but I also wanted to follow the recipe as closely as possible. I went with it and prayed for the best in the end, also knowing that the chili powder I make packs way more heat than what you get off the shelf.

Although the original recipe called for the pork going straight onto the smoker, and there's great worth in a pork butt prep that only takes a few minutes, I have not had a piece of rubbed meat that hasn't improved with an overnight stay in the fridge. I foiled up my two beautiful butts and gave them a rest to absorb some of the flavors of the rub.

The next day couldn't have come soon enough&mdashit was finally to cook! Needing the butts done at 2pm for Carne-val, I had to get them into the smoker by 10pm the night before. So a few dozen coals were lit around 9:30pm and, using the minion method on my Weber bullet, I had the pork in right on time. It only took about an hour for the smoker to reach 225, and there it stayed, steady for the entire cook, emitting the sweet smell produced by a combination of oak and apple woods.

In the last few hours of the cook, Chris Lilly applies a vinegar sauce to the pork every hour. This represented a 180 to my usual apple juice spray with a spicy rub, turning it over and using a spicy mop on a sweet rub instead. The mop sauce is a simple mixture of vinegar, cayenne, salt, and lemon slices, and according to his book, was kept a secret until recently.

Almost like clockwork, the pork hit 195 degrees and was ready to come out of the smoker 16 hours later. Although I had been mopping them, it wasn't until they were done that I took a good long stare and marveled at their beauty. The bark was amazing, nice and thick with cracks exposing the juicy meat below. Despite my best efforts to keep them whole, they were so tender that they started to fall apart during removal.

After a half hours' rest, I couldn't wait any longer and broke into the still pipping hot meat. I pulled as fast as I could, removing any excess fat along the way, until I had filled up an entire pan with luscious meat. The recipe didn't call for it, but I took a cue from the way Chris Lilly prepared his pork at the Block Party and mixed in some of the remaining vinegar mop with the final pulled pork, giving it an extra boost of tangy juice.

Now isn't that a sight for sore eyes? The beauty of it gets me every time, but the flavor put its good looks to shame. Now I won't be saying I've completely matched Big Bob Gibson's pork shoulder, but this came pretty damn close and definitely took my pork sills up a notch or two. Each bite oozes juice that is sweet, spicy, tangy, and, most importantly, porky. Nothing outdoes the natural flavor of the meat, instead the rub, injection, and vinegar mop only seem to enhance it, which is what makes this superior in my mind. It's so good, it needs nothing else, but if you were to add anything to this masterpiece of meat, I'd use nothing other than a NC vinegar sauce&mdashanything else might could have the potential to mask its greatness.

Published on Wed Aug 11, 2010 by Joshua Bousel

Big Bob Gibsons Championship Pork Shoulder

  • Yield 20 servings
  • Prep 30 Minutes
  • Inactive 8 Hours 30 Minutes
  • Cook 14 Hours
  • Total 23 Hours


  • For the Dry Rub
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon dark brown sugar
  • 2 1/4 teaspoons garlic salt
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • For the Injection
  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup kosher salt
  • 2 tablespoons Worcestershire sauce
  • For the Vinegar Mop
  • 1 3/4 cup apple cider vinegar
  • 1/8 cup cayenne pepper
  • 1/2 tablespoon kosher salt
  • 2 slices of lemon
  • 2 pork butts, about 7 pounds each, or 1 whole pork shoulder, 16-18 pounds


  1. In a small bowl, mix together all of the ingredients for the dry rub. Set aside.
  2. In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight.
  3. Mix all the ingredients for the vinegar mop in a small bowl. Set aside.
  4. Remove the pork from the fridge while you start the smoker. If using a Weber Smokey Mountain, light using the Minion Method with a mixture of oak and apple wood chunks. Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour.
  5. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding any visible fat. Sprinkle on some of the leftover vinegar mop, mixing with your hands to incorporate, then serve immediately.

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Ben Thanks for posting this. I've been using the Renowned Mr. Brown rub, because it's been one of my favorites, but I think this one has it beat. I'm definitely going to try this my next cook in my WSM, along with your NC vinegar sauce. How could it not come out great! Posted Wed, Aug 11 2010 9:30PM

Mike Look at that bark! I need to try injections next time I do a butt. I've heard good things. I guess I should experience it for myself! Great post! Posted Wed, Aug 11 2010 10:10PM

Josh @Ben I haven't tried the Renowned Mr. Brown, maybe that will have to be next. Have you ever done the mustard slathered one? I always wondered how that turns out.

@Mike Thanks! I would definitely recommend the injection, it's quick and simple and adds a noticeable juiciness in the end. Posted Thu, Aug 12 2010 10:24AM

Ben Josh, I have used a mustard slather, in conjuction with the Renowned Mr. Brown. I cannot tell any difference in the taste, as you don't taste the mustard after it's cooked, but it makes the rub stick much better to the meat. I generally don't use it, since the rub will stick pretty good without it. I find if I inject, then rub the pork butt, wrap and refrigerate it overnight, then re-rub again before smoking works best for me.

Have you tried an automatic temp controller on the WSM? I'm using a BBQ Guru temp controller with the Nu-Temp wireless therms. It's allowed me to remotely monitor my smoker temps and meat temps and still get a normal nights sleep. Best gadgets I've ever bought for the WSM.

Keep up the good work, I've got you bookmarked and I like what you're doing. Posted Thu, Aug 12 2010 11:33AM

Josh @Ben I haven't tried the BBQ Guru. Personally, I don't sweat the temp. I never have a problem with the WSM running hotter than 250 or lower than 200, unless the coals are out. So as long as it's in that range, I'm good. With such a long cook, I can't image some temp variations making much of a difference.

With the Minion method, I feel pretty confident going to bed, getting a full night sleep, and waking to see the smoker still running at a decent temp. For these butts, I went to bed when the smoker hit 225, woke up and it was the same. Don't know what happened in the 7 hours of sleep, but I do know it didn't make this pork taste any less delicious :) Posted Thu, Aug 12 2010 11:45AM

I know what I'm doing this weekend.
Do me like that, cannibals. Posted Thu, Aug 12 2010 2:07PM

Josh @DGB "Do me like that, cannibals." Best comment ever! Posted Thu, Aug 12 2010 2:46PM

Chris I have used Chris' injection for a few years with consistently great results. I have not used his mop sauce (have the book though) so I was interested to hear your thoughts about it. I'll give it a try the next couple of butts I do. Just curious to see what that will do to/for my bark, which is already pretty darn good.

(Oh yeah, check out my August giveaway post for a chance to win a Masterbuilt Electric Smoker. They are sponsoring my giveaway this month. Now if I can just get Big Green Egg to sponsor me one month ) ) Posted Sun, Aug 15 2010 12:48PM

JoshGrillsItAll I will have to try this. I have had pork butt on my mind the last week or so. Thanks!! Posted Sun, Aug 22 2010 3:18PM

Chef Jay What an interesting idea. I enjoy reading unique recipes like this one. If you have time, please visit my site as well for more creative barbecue recipes! Posted Mon, Aug 30 2010 4:22PM

woosa42 i have 1 question. after every hr. that i add water or basting the meat i lose my temp. it's a big pain. i use the minion method and this still happens. how do i fix this Posted Sat, May 28 2011 8:33AM

Josh @woosa42 With the Minion Method, I don't have too much of a problem with temperature after it's been going steady for a few hours. I may lose 5-10 degrees when I baste, but it quickly recovers. I come from a mindset that that moderate temperature fluctuations up or down aren't much of a worry when you have something cooking for 16 hours.

How much heat are you losing? Posted Sat, May 28 2011 12:58PM

Michael I also have the Big Bob book. I'm curious about your application of the "sop mop" to the chopped pork. I've seen Chris do that at the Block Party in NYC. I'm interested about the quantity you added though. I'm thinking about 1/4 C vinegar per 4lbs. pork? Anymore than that would overwhelm the pork (keeping in mind that I'll be employing his Memphis-red sauce, and not a Carolina vinegar). Thanks very much Posted Thu, Jun 30 2011 2:02AM

Michael I also see that you used apple cider vinegar where Chris calls for colored vinegar or white vinegar (as a substitute). I find that AC vinegar has a particular mustiness to it. Any info on that in the taste test? Or did the NC sauce you used mask the sop mop altogether? Sorry to bombard you with questions. Posted Thu, Jun 30 2011 4:00AM

Josh @Michael I wouldn't used a tomato sauce as a mop, you need a thin sauce to penetrate the meat instead of sit atop of it. For a Memphis-style sauce, you can add it in the end, after the pork is pulled and I'd start small and then start mixing in more until you're happy with the flavor.

I almost never use white vinegar for my barbecue, I personally like the flavor of apple cider vinegar much better, which is why I used it. I never did a comparison between white and apple cider here, so I can't elaborate on how they differ in this recipe. In the end, I added enough vinegar to just give the pork a little extra juiciness and slight tang, the NC sauce added on the sandwich really provided the strong vinegar flavor and spice. Posted Thu, Jun 30 2011 10:42AM

randall Is the recipe correct for thr mop. 1/8 cup cayenne is hot. Thats 2 TBSP. I mixed 1 tsp (5ml) and its still very hot. I like habaneros so heat is not a problem but the 1/8 tsp in the injection makes more sense. Posted Sun, Jul 10 2011 3:06PM

Josh @Randall 1/8 a cup for the mop is correct. This is mainly used as a baste when cooking, so it's pretty diluted on the pork, and it adds the heat to the fairly sugary rub, so it all evens out. Posted Sun, Jul 10 2011 9:46PM

kyle you only need to use the injection on an average cut of meat, a good pork butt does not need any injection Posted Wed, Sep 28 2011 12:32PM

Ken My little butts (3 1/2) pounds took twelve hours at 215 to reach pork perfection. Seems kinda long but I did calibrate the thermometer. Will probably turn up the heat a bit next time! Posted Tue, Oct 11 2011 8:34PM

Matt Just completed my first attempt doing 2 six lbs. butts using this recipe and method. WOW, they are perfect! It took some time to get the temp to regulate in my Weber grill, not smoker, but they turned out incredible. Thanks for the inspiration, I'm sure that as my knowledge and experience grows in butts and bounds the butts themselves are going to be better and better! Thanks Posted Mon, May 28 2012 12:52PM

Jonathon Trying my first shoulder as we speak using this recipe. I have a side chamber smoker so I am battling temp regulation. Hopefully if I can manage my heat levels it will turn out as great as it sounds! Posted Wed, Sep 19 2012 5:18AM

Jonathon Turned out pretty fantastic if I do say so myself. I did make a few modifications to the recipes, not as much spice because my wife can't eat spicy food. ie even black pepper, also I pulled my shoulder off at 185 degrees instead of the 195 that it recommended. I went through 42 lbs of fuel trying to keep my smoker going last night since it was so cool, but it held up and the shoulder came out moist and tender!! Posted Wed, Sep 19 2012 4:37PM

Josh @Jonathon That's great!

42lbs, damn. You should wrap some insulation around that thing. I usually go through 15-18lbs depending on the weather. Posted Wed, Sep 19 2012 4:39PM

kerry The injection made my 12lb. shoulder way to salty and i like salt! I injected and put it right on the smoker. Posted Sat, Oct 27 2012 12:10PM

Todd the wife purchased an electric wood smoker as a gift to me for Christmas, any advice? Differences? or anything I should be aware of/look out for?

Going to do a 10lb shoulder this weekend for the first time Posted Wed, Apr 10 2013 9:01AM

Bobby Do you out the pork on fat side up or fat side down? Posted Wed, Apr 24 2013 8:16AM

Josh @Bobby I've always done mine fat side up, but I'm under the impression it doesn't make a big difference either way. Posted Wed, Apr 24 2013 8:53AM

Vlperk Kerry says, your BBQ may be too salty because you used table salt rather than kosher salt in the injection solution. You should use only 1/2 as much table salt as kosher salt. Posted Sun, May 26 2013 6:24PM

mike recipe Posted Tue, May 28 2013 7:01AM

Tony I was just wondering if you put water in the pan, or if you just foil it out and cook it dry Posted Thu, May 30 2013 12:16AM

Josh @Tony I put water in the pan. I only foil the pan if I want to cook something at a higher temp, like when I smoke turkeys or chickens. Posted Thu, May 30 2013 6:40PM

Matt I was watching Chris Lilly on Fox News last Sunday morning, and wanted to know how long he cooked this pork butt on the Weber Grill with indirect heat. Posted Thu, Jun 13 2013 12:31PM

Heather Feeling a little out of place being the only girl on here :-) But I need advice! I am hosting a wedding reception for about 100 people (mixed crowd), how much meat should I use? I was thinking 60lbs, but some sites say 1lb per person and some say 1/4 lb per person. Any thoughts? Also, any recommendations for doing it in the oven. I do not have the means to smoke it even though I would love to.

Thanks in advance! Posted Fri, Jun 14 2013 12:32AM

Gabe Interesting Kris the recipe is similar to the chris lily's on http://www.virtualweberbullet.com/pork4.html except that recipe has quite a bit more rub ingredients and no basting. I am doing pork bytts this wknd and confused which one to use. Were you really only using those measurements you provided? Seems like you would need more rub Posted Fri, Jun 14 2013 10:15AM

Josh @Gabe The recipe here should be enough for 2 pork butts. The one on VWB will make more than you need. I personally always make more than I need and save the leftovers to use again. So you can go with either recipe and be fine. Posted Fri, Jun 14 2013 1:17PM

Josh @Heather If you're serving this as sandwiches, figure around 1/2lb or a little more of pre-cooked meat per person. For 100 people, I'd probably do 9 (maybe 10 to be safe) butts.

You could do this in the oven, but you can't get the smoke, which is a huge part of the overall flavor of the pork. Posted Fri, Jun 14 2013 1:22PM

Heather @Josh Thanks! I know I am bummed about not being able to smoke it, but was thinking maybe I could use a liquid smoke to get a similar flavor. I would like to freeze the meat for the event in 3 weeks, because I will have 1 million other things to do that week, I just won't have a whole lot of time to do it up right the week of. Have you tried freezing this recipe? Would the NC Vinegar sauce freeze OK? I'm thinking if I really lather it on, it should keep the meat nice and tender during the thawing and reheating process. Posted Sat, Jun 15 2013 1:41AM

Josh @Heather I avoid liquid smoke at all costs, I hate that stuff. It's overpowering and acrid in my opinion, so I'd rather have the pork sans smoke than with liquid smoke.

The pulled pork freezes well, but it will certainly be drier after reheating and the texture of the meat is never as luscious as it is after being freshly pulled. I like to reheat mine with vinegar sauce added in to give it extra moisture.

Also, there's no need to freeze the vinegar sauce, it should keep in the fridge for a long time. Posted Sun, Jun 16 2013 8:28PM

John Are you using bone-in butts? And why did you use two butts instead of one whole shoulder?--Just because of the added marbling? Thoughts on differences between the two, or on bone-in vs. de-boned? Thanks for your help can't wait to do this this weekend! Posted Sat, Jun 22 2013 12:36PM

Josh @John I use bone-in butts. I use them rather than whole shoulder because they're much more readily available in my neighborhood--I think I'd have to special order a whole shoulder. Posted Thu, Jul 4 2013 12:44PM

Jeff zorich Thank you for making me look like a hero in front of a party I had to cook for.No left overs on a 12lbs pork butt.Thank you again Jeff from buffalo ny Posted Mon, Jul 15 2013 1:10PM

denise how do you join

I am trying to find a place to sign up via email

Posted Sun, Jul 21 2013 4:58PM

Alisha Okay Another Lady here, and I am diving into this big time. I have a family reunion I am cooking for 80-100 ppl high %kids too. I have 10 7 lbs pork butts I am going to cook up in a Traeger, well actually going to have to also cook two of them in a stand up propane because they wont all fit into the traeger. I will start them the night before and let them go though the night. I have a wireless thermometer that I will set up and I imagine it will be like sleeping with a newborn baby every peep that thing makes will wake me up. I have settled on your recipe here and I will let you know how this turns out.. Standing confident and praying it all turns out! Posted Fri, Aug 2 2013 12:46PM

Jason 16 hours for 7lb butts. I am doing two 6 pounders tomorrow and was planning on about 9 hours (1.5 hours per pound). Will probably wrap it when it reaches 160 degrees to speed things up. Is my math totally off here? Posted Fri, Aug 9 2013 9:31PM

Josh @Jason Mine did take 16 hours at 225 to reach 195 degrees. If you wrap, it'll take significantly less time. Posted Mon, Aug 12 2013 10:01AM

Hippiedave Great recipe. I made a fantastic Brisket last weekend
and then read this for Pork Shoulder which I have never tried to make.
I did the injection method and the rub and have it on my Brinkman charcoal smoker.
I cut some 2" thick apple branches out of the orchard behind the house and then used a miter saw to make applewood disks.
I am also trying the minion method with the charcoal and the injections for the first time. I cannot wait until this is done for the Buckeyes football game tomorrow.
Thanks again for the great recipes and comments from the other grill masters out there. Time for a little Guinness Beer and watch the smoker haha. Posted Fri, Sep 6 2013 4:22PM

Troy This was the first major smoking project for me. I have a lot of friends who smoke meals. Most of them offered to come over and help but I declined. We had about 15 people over most of the guys considered themselves expert smokers.

Every person said this was the great pork they have ever ate before. It was amazing. Thanks so much. Posted Wed, Dec 11 2013 2:09PM

Joe Gill I made this recipe up yesterday on my old school dump rescued grill and smoke. The propane attachment doesn't work so I just load it up with coals and use the minion method. The temps yesterday here in Montana were only a high of 9 above. I started at 5 and ended up moving the pork to the oven after 6 hours of smoke, just because I had some fish to do and it was too cold for my Little Chief. That said, I was able to keep my smoker temps between 200 - 300 without a blanket in that extreme cold. I smoked from 5 AM till 630 PM and didn't even use an entire bag of Kingsford.

The pork turned out awesome. I ended up using 2 7 LB Boston butts. I followed the recipe only I put everything in a food saver bag sealed over night. I also spaced re-rubbing the pork before smoking. I also reduced the hot pepper to 1 teaspoon for the mop.

Thanks for posting this! I'll be making it again sometime. :)

Joe Posted Mon, Jan 6 2014 11:02AM

Corey Not sure how many people are still around as I see the last comment made was in January, but I have a question for anyone who might be around. This recipe is great! Made it a couple weekends ago for some friends, and they loved it. I, however, had a really hard time with the mop. Couldn't find anything to spray it with because I think the cayenne kept plugging up everything I used for a sprayer. Does anyone have any suggestions for sprayers for the mop? Posted Fri, May 16 2014 11:31AM

Corey Does anyone have any suggestions for sprayers to use for the mop? I am having trouble because I believe that the cayenne has clogged up every sprayer I've tried. Any suggestions would be appreciated.

Love this recipe. Posted Fri, May 16 2014 11:44AM

Joel @Corey- I hate mops as well. Sloppy, and the hunting dogs refuse to obey when they get on those drippings. I fill a larger bore squeeze ketchup bottle with my mop and just center the spray, following with a silicone brush. It's about moisture, from my limited understanding, and as long as the meat gets it, you're good to go. Posted Mon, May 26 2014 2:24AM

ADAM I smoke a 6 lb bone in butt on my weber kettle for the first time indirect at 220 for 8hrs and at 160 placed in pan with some mop in it and foiled on direct heat at 300 and was at 195 in 2 more hrs. I subed the kosher for smoked seasalt in the brine and helps get the smoked flavor deep in the center and i used mesquite briquetts and pecan chips soaked in hot water was awesome. the non smokers loved it and the avid smokers were jealous. i used a commercial rub that i like alot but the injection and mop were spot on if you eat a pices from the top it is spicy but once you pull it amd mix in some mop the flavor is milder. i am doing 10 buts in june for my daughters b-day and cant wait Posted Tue, May 27 2014 5:42PM

Mary Beth Any idea how many people this recipe would feed? I am making this for my daughter's graduation party and there will be about 100 people. Thanks Posted Thu, Jul 10 2014 10:41AM

Josh @Mary Beth 2 normal sized pork butts (about 8lbs each) will feed around 25 people. You'd probably want to go for 8 butts for 100 people. That's factoring for somewhat generous portions, but better too much than too little. Posted Sat, Jul 12 2014 9:34PM

Dave Dickinson I just hooked up this rub and marinade. Injection and rub is on a 10 lb bone in pork butt. Cooking it on my Smokin Tex at 5am tomorrow 7/2/15.. My question is regarding the marinade. 1/4 cup of kosher salt? I used 1/4 cup of Morton's Coarse Kosher Salt and my marinade tasted a bit salty but I rolled with it. I'm suspecting some is loss to run off during the injection phase. I used about 3/4's of the marinade in by 10 lb butt. Any comments regarding the correct salt measurement/flavor would be appreciated.

Dave - Retired Navy Posted Wed, Jul 1 2015 8:22PM

Dave Dickinson Well I'm pleased to report back to my own post that indeed this recipe and shoulder came out awesome. The injection was not salted once it was cooked and pulled and mixed. I did add quite a bit more rub that this recipe called for. My best shoulder to date. Took about 10 hours on the Smokin Tex but I did crutch it at 170 and pulled and vented it at 195. Pulled about an hour later and it was still hot. Great recipe. Posted Fri, Jul 3 2015 9:43AM

KARL ANDREWS I refrigerated my 14.5 hour Smoked 6 lb. Boston Butt wrapped in foil last night around midnight. I am reheating the Boston Butt at 225 degrees in the oven to pull the pork when the Butt reaches above 140 degrees. I am using a wireless thermometer to watch the heating process. The butt is wrapped in foil with more apple juice added to keep the butt from drying out. I would appreciate any advice if this procedure is not correct. Posted Sun, Jul 26 2015 1:58PM

Dave Dickinson @ Karl, I've never held overnight as I typically pull after it comes off the smoker and rests. With that said, I do think your process of leaving the butt wrapped in foil and reheated in the oven will work fine. What was the temp in the butt when you took if off the smoker after 14.5 hours? For a 6 pounder that seems almost double the time needed. Posted Mon, Jul 27 2015 7:14AM

KARL ANDREWS I was using a Weber charcoal 22 inch Grill with a thermometer on the cover. I had a wireless probe in the butt to measure the meat temperature. The meat temperature was 196 degrees when I took the meat off. The reason I believe that it took so long is that I was using one (1) Char-Basket filled with charcoal briqs which at first I was able to maintain a 250 degree heat in the grille however after about 2 hours I added more charcoals to the basket and the temperature dropped below 200 degrees. I also added chips about every 45 minutes. It never did go any higher 210 degrees in the grille until about 4 hours later I added more charcoal to the grille in addition to the Char-basket . I got the temperature around the 300 degree range. I am still learning how to manage the charcoal in the grille. This was my first attempt at smoking a butt and using the Weber grille. I am trying to learn how to cook on it. Incidentally, the Boston Butt turned out very good and I was pleasantly surprised that it was very moist and tender. I used Hickory chips for the smoke. I feel that once I have learn to manage the charcoal and temperature in the grille my cook time will be shorter.
Posted Mon, Jul 27 2015 9:12AM

KARL ANDREWS I forgot to add in my previous post that i used, Bad Byron's BUTT RUB also the Weber Charcoal Grill is a 15501001 Performer Deluxe Charcoal Grill, 22-Inch. It is new to me the design of the grille and how it works is a learning process. It is like I am having to learn how to charcoal cook again. Posted Mon, Jul 27 2015 9:43AM

Dave Dickinson Karl - that's good to hear your butt came out moist and tender. I too have a 22" Weber kettle, two of them in fact. I mainly use mine for two zone cooking/smoking, ribs, steaks and chicken. I have a Smokin Tex 1400 for smoking big meat / overnight cooks. Glad you had success. If you haven't heard of the Minion Method you may want to look it up and that may save you some effort on your Weber smokes. Posted Mon, Jul 27 2015 1:27PM

Abhi Hi, your article is highly instructive. Sure would be helpful for me to review this article, today I actually smoked these Pork Shoulder using electric smoker. Electric Smoker usually saves time in smoked Pork Shoulder and does retain the nutritive value of Pork. It is guaranteed method of fast smoking in Pork Shoulder. Posted Wed, Sep 23 2015 2:58PM

john What injector is being used in the picture above? I'm looking for a finer needle injector but most seem to be cheaply made. Any advice? Posted Sun, Jun 25 2017 8:38AM

George Dougherty @John, I'm getting ready to do this recipe for the umpteenth time in several years. I have one I picked up at Wally World that's plastic, was clear tube and red plastic a few years ago with a stainless needle about 1/8in diameter. Works great compared to the fine needle one that had been laying around for years at the house. Old injector was prone to clogging with the Simply Apple juice I use and it seems the sugar and salt don't always disolve perfectly after heating on the stovetop.

I do mine in an electric smoker and don't bother with the mop, preferring to sprinkle and add after I shred it. Posted Mon, Jul 3 2017 6:28PM

Dean Charlier I am making three large butts this weekend for a 50th Birthday party with 25-30 people, probably too much but it taste amazing even after being frozen! I have used this recipe a few times already and it is by far my favorite. It is clearly better than all the others I have tried, I highly recommend it!

Using a Primo XL 400 with Grove Lump and apple wood & bourbon barrel wood chunks. Posted Fri, Jul 14 2017 11:34AM

Chase Vincent Vollhaber Ive done this recipe once came out amazing. So im doing another today Posted Sun, Jan 24 2021 8:00AM

Barbecue Boston Butt Pulled Pork Shoulder Recipe



Before beginning to trim the pork butt, feel around the roast and trim any small bone fragments or hard cartilage that may be left on the surface. Using a sharp boning knife, remove all of the fat cap to expose the meat. Flip the butt over and trim any excess fat on the surface. Find the seam near the bone side. Begin to pull the crevice open and carefully cut in-between the two muscles. Trim the excess fat, connective tissue and anything that is not meat from the inside of the opening.

Combine the Sweetwater Spice Smoked Apple Spice Butt & Rib Bath and 1 cup of water. Mix well in an injection mixer bottle. Strain the mixture. Reserve the solids. Set aside 1/2 cup of the liquid and reserve for later.

Using a marinade injector, inject the remaining 1 cup of liquid into the pork butt, inserting the needle every couple of inches in a grid pattern. After inserting the needle, move it around a bit to create a pocket and fill the pocket with injection until it begins to come back out.

Pat the surface of the roast mostly dry with paper towels. Shake on a layer of Plowboys BBQ Yardbird Rub on all surfaces, including inside the crevice where you trimmed the fat and tissue earlier. Then season all surfaces with the Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning. Let the rub set up on the outside of the pork butt until it all looks wet and is fully adhered.

Place the butt on the second shelf of the smoker. Smoke until it has achieved a nice dark mahogany color on the outside, about 5.5 hours, or roughly 155ºF internal temperature.

Remove from the pit and place the roast on top of two sheets of foil, large enough to wrap the roast. Pour the reserved 1/2 cup of injection liquid, as well as the solids you strained off earlier, on the meat and tightly double wrap in foil. Return to the cooker, increasing the temperature of the grill to 325ºF.

Continue cooking until the blade bone can be easily pulled out of the pork butt, and the pork is tender enough to “pull” or shred, roughly 1.5-2 hours more about 7-8 hours of total cook time.

Serve the pulled pork topped with a drizzle of honey and Plowboys BBQ Tarheel Tang BBQ Sauce.

Competition Barbecue Pork Shoulder Recipe

To make the braise: In a medium bowl, whisk together apple juice, vinegar, brown sugar, barbecue sauce, Worcestershire sauce, agave, and jalapeño jelly. Cover and set aside until ready to use.

To make the injection: In a medium bowl, whisk together apple juice, brown sugar, vinegar, water, Worcestershire sauce, and salt. Using an injection syringe, inject the pork at 1-inch intervals, using the entire injection solution. Pat pork dry with paper towels.

Evenly coat pork shoulder with barbecue rub all over.

Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place pork butts in smoker or grill and smoke until the outside has turned a deep mahogany color, 5 to 7 hours. Place pork butt on a piece of extra-large heavy duty aluminum foil with sides folded upwards. Pour 1 cup of the braise over pork butt. Reserve remaining braise. Seal foil around pork, wrapping with additional pieces as needed, and place back in the smoker. Continue to cook until internal temperature registers 198°F on an instant read thermometer.

Remove pork from smoker, open foil, and let vent for 15 to 30 minutes. Pull pork into chunks and place in a medium pan, reserving braise and discarding bone. Pour reserved braise over pulled pork and mix together to full distribute braise. Add additional braise to taste. Serve immediately.

Crock Pot Pork Shoulder for Pulled-Pork Sandwiches

Renae is a Brooklyn-based recipe tester who has certificates in both Pastry Arts and Culinary Arts from The Institute of Culinary Education.

The Spruce / Diana Chistruga

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 1085
% Daily Value*
Total Fat 68g 87%
Saturated Fat 23g 114%
Cholesterol 244mg 81%
Sodium 920mg 40%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 12%
Total Sugars 15g
Protein 67g
Vitamin C 11mg 57%
Calcium 148mg 11%
Iron 5mg 30%
Potassium 1101mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

For this crowd-pleasing recipe, pork shoulder is cooked to perfection in the crock pot with your favorite barbecue sauce for a fabulous main dish or pulled pork sandwiches. It's incredibly easy and almost entirely hands-off, making it perfect for family dinners, game-day gatherings, and potlucks. You can shred it in the pot and keep it warm while serving.

This is a basic recipe for pulled pork using a boneless or bone-in shoulder (also known as a Boston butt), but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly before starting. If needed, you can cut the pork into pieces so that it will fit in the cooker. You'll only need a couple of other ingredients to make this tasty dish.

If you have extra crock pot pulled pork, you can freeze it in an airtight container for up to three months. Or get creative with your leftover pulled pork and use it to make tamales, egg rolls, and more.

  1. For the Pork
    • 2 tablespoons kosher salt
    • 2 tablespoons granulated sugar
    • One 5- to 6-pound pork shoulder, preferably with bone in and skin on (ask for a "Boston butt")
    • 2 handfuls hickory chips (other types of wood chips can be substituted)
    • 1 disposable aluminum foil shallow pan
    • 1 smoker box (see note)
  2. For the Vinegar-BBQ Sauce
    • 2 cups apple cider vinegar
    • 1 cup water
    • 1/4 cup packed brown sugar
    • 2 3/4 teaspoons fine sea salt
    • 4 teaspoons hot pepper flakes
    • 1 teaspoon freshly ground black pepper
  1. Prepare the Pork
    1. In a small bowl, mix the salt and sugar until combined. One to three days before you plan to grill, generously sprinkle the salt-sugar rub over the entire pork shoulder, covering every surface. You may not need the full ¼ cup of rub. (A good rule of thumb is 2 teaspoons per pound of meat). If you're lucky enough to have a shoulder with skin on it, score the skin in a crosshatch pattern, leaving an inch or so between the lines. Try to work some of the rub into the scorings. Refrigerate the pork shoulder uncovered. Bring to room temperature before you put it on the grill.
    2. Prepare a gas grill for smoking. Soak the wood chips in water for about 30 minutes set aside. On a section of the grill that won't receive direct heat, place a disposable pan or tray beneath the cooking grate and directly on the flavorizer bars or lava rocks (whichever your grill has). Fill the pan about halfway with water this will catch drippings and keep the inside of the grill moist. Set the cooking grate back on the grill. Adjust the burners so the temperature in the grill is somewhere between 200°F and 300°F. Keep the burners under the drip pan off, and those not under it on. Drain the wood chips and place them in a smoker box. A few minutes before putting the meat on the grill, set the smoker box directly over the heat source. (Smoke works best early in the cooking process). Place the shoulder on the grill above the drip pan, skin or fat side up.
    3. Cover the grill and roast the pork shoulder for 4 to 6 hours. The time it takes will vary depending on your piece of meat, the grill, and the cooking temperature. Lower temperature is better but takes much longer to cook. Whichever temperature you choose, check occasionally to make sure it does not exceed 300°F or fall below 200°F. When the temperature of the interior of the meat is 195°F, it should be done. Don't be alarmed if the temperature of the pork shoulder rises quickly and then stays at 150° for a long time (sometimes for several hours). This is called the "stall." Be patient and wait for it to reach 195°F. Check to see if the meat feels relaxed to the touch or if you can pull it apart with a fork. If it resists, give it another 30 minutes.
    4. The meat should by now be a deep brown color. If the outside of the shoulder doesn't have some dark, crispy areas (i.e., bark or, if you started with the skin, crackling), crank up the temperature to 500°F for a few minutes. (Keep a close eye on it so it doesn't burn.) Remove the meat from the grill and let it rest for at least 20 to 30 minutes.
    1. Combine the vinegar, water, sugar, salt, hot pepper flakes, and black pepper in a medium-size bowl and stir until the sugar and salt have dissolved set aside.
    2. Either pull the pork shoulder apart with a fork or roughly chop with a cleaver, incorporating crispy bits of crackling (if you have it) or bark. Mix in a generous splash of the vinegar BBQ sauce adjust the seasoning, making sure there's enough acid (vinegar) and salt. Put the remainder of the sauce in a pitcher on the table. Serve with soft rolls. Coleslaw and beans and rice make good accompaniments.

    Excerpted from Cooked by Michael Pollan. Reprinted by arrangement with The Penguin Press, a member of Penguin Group (USA), Inc. Copyright © Michael Pollan, 2013.

    Pork Injection Marinade

    Preparing pork butt, also known as Boston butt or shoulder, can sometimes yield dry and tough meat when it isn't done properly. Injecting the meat can help less-experienced cooks attain pork that's succulent and moist. Inject the marinade throughout the pork to ensure that every part of the meat is flavorful penetrating many areas of the meat ensures an equal distribution of moisture and flavor.

    Pork butt, which comes from the shoulders of the pig, makes the most amazing pulled pork, which you can use in sandwiches, tacos, nachos, on top of rice, or served with potatoes. By injecting your meat, you'll also save some time as overnight marinades or rubs are optional.

    This easy recipe is a perfect mix of sweet and salty and pairs nicely with various spice rubs. Our mix makes enough to marinate an 8-pound pork butt. Scale the ingredients up or down for bigger or smaller cuts. For ultimate flavor, use extra spice rub in the marinade to season the outside of the pork. With this type of technique, you can spread delicious flavor throughout a piece of pork before placing it on the grill or in the smoker.

    Before you start, be sure to have a proper meat syringe or injector, which can be found in kitchen supply stores or online. If making the marinade ahead of time to inject later, store it in an airtight container in the refrigerator for up to one week, but never save marinade that has been in contact with raw meat as it can be the source of foodborne illness.

    Competition Boston Butt Pork Shoulder



    Trim the butt to isolate the money muscle (opposite side from the blade bone). Start from the side opposite the fat cap. Slice down alongside the money muscle, but leave it attached to the rest of the roast. Trim the excess fat and silver skin from the outside of the money muscle.

    Moving to the horn side (where the blade bone is located), slice down the crevasse and trim off all the fatty connective tissues and silver skin. You should only have meat showing. Flip to the fat cap side, and remove the fat cap, exposing the meat.

    Now in the center of the butt, trim the fat cap completely, as well as any other tissue or silver skin.

    Fill a marinade injector with the Smoke on Wheels Pork Marinade & Injection. Inject all parts of the butt, except the money muscle, fairly liberally. Insert the needle, poke around to create a pocket and fill the pocket until the marinade begins to come back out. Repeat this process, working in a grid pattern, injecting every couple of inches. When you get to the money muscle, inject less liberally in only a couple of places. The money muscle is plenty tender, so we just want to add a little extra flavor.

    Combine equal parts of the R Butts R Smokin’ Ozark Heat BBQ Rub and R Butts R Smokin' R Beef BBQ Rub. Remove excess moisture from the outside of the butt with paper towels. Season all surfaces of the meat. Allow the rub to set up for at least 10 minutes, or up to overnight.

    Place the butt(s) on the second shelf of the Yoder Smokers YS640 pellet grill, preheated to 225°F. Smoke open until you’ve achieved a dark brown/mahogany color, usually about 5.5 hours with the internal temperature around 155°F.

    Remove from the cooker and place on top of two large sheets of foil. Add 1/4-1/2 cup of the Smoke on Wheels Pork Marinade & Injection to the foil, and tightly double wrap the butt. Return the butt(s) to the second shelf of the grill and increase the temperature to 300°F.

    When the money muscle reaches an internal temperature of 185°F-190°F and is tender, but not falling apart, remove it from the cooker. For the chunks coming out of the horn, you’re looking for an internal temperature of roughly 200°F. You should also be able to find meat for pulling at 200°F-205°F. Rest the meat a minimum of 30 minutes before slicing, pulling or chunking. You can sauce the money muscle with the Eat Barbecue IPO Barbecue Sauce before resting to allow the sauce to tack up during the resting period. The chunks and pulled meat can be sauced after the rest.


  1. JoJozilkree

    initially guessed ..

  2. Mohn

    I can talk a lot on this issue.

  3. Tojazshura


  4. Arale

    I absolutely agree with you. There's something about that, and I think it's a great idea.

  5. Vunos

    Bravo, what excellent message

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