Dawgfan1
Member
- Messages
- 23
- Grill(s) owned
- Stampede
I've never had any success with long cooks on pork shoulders, Boston butts. etc......they all turn out too dry.
I get a whole hog every Spring and last year I had them cut that portion of the hog into 4-5 pound sections because I'm usually only smoking them for my wife and I. I leave the fat on them. I inject them with a mixture of apple juice, brown sugar, and salt. I use mustard and some butt rub I get at Publix - can't remember the name - as a rub. I put it on the grill on low for 90 minutes just to smoke it - spritzing it every 20 minutes with an apple juice/apple cider vinegar. I pull it off, double wrap it in foil, put whatever is left of my injection mix in the foil, put it in a pan, and put it back on the grill at 275. I pull it off when the IT hits 195-200 degrees. It's tender and moist every time.
I get a whole hog every Spring and last year I had them cut that portion of the hog into 4-5 pound sections because I'm usually only smoking them for my wife and I. I leave the fat on them. I inject them with a mixture of apple juice, brown sugar, and salt. I use mustard and some butt rub I get at Publix - can't remember the name - as a rub. I put it on the grill on low for 90 minutes just to smoke it - spritzing it every 20 minutes with an apple juice/apple cider vinegar. I pull it off, double wrap it in foil, put whatever is left of my injection mix in the foil, put it in a pan, and put it back on the grill at 275. I pull it off when the IT hits 195-200 degrees. It's tender and moist every time.
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