I love smoked meats. I’m not sure what it is; the rubs, the meats, the flavors, or the way the smoke tantalizes the neighborhood with that sweet smoky wonderful aroma.
I have smoked just about every type of meat and seafood (smoked trout or salmon makes an awesome dip: upcoming post) over the years using many different methods and cooking styles. Today I usually just use my Weber gas grill with a cast iron smoker box. I prefer apple or alder chips with some hickory chunks thrown in for good measure. This is one of my recipes for pork shoulder. I hope you enjoy.
Serve with my roasted veggie hash recipe posted on the blog. The veggie hash is one of my kids favorites and a great way to get them to eat more vegetables.
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground rosemary
1 teaspoon smoked paprika
1 teaspoon Mexican chili powder
1 teaspoon Montreal chicken seasoning ( McCormick )
1 teaspoon ground black pepper
2 teaspoon kosher salt
2 tablespoons brown sugar
8-10 lb pork shoulder
Medium size disposable baking pan
2 cups wood ships (soaked for 1 hour)
Total cooking time 24+ hours (prep, marinade, smoke)
Combine first 10 ingredients in food processor. Pulse 4-5 times to blend.
Rinse and pat dry pork shoulder.
Rub spice mixture liberally on pork shoulder. You will probably have a few tablespoons left over. You can store this in an airtight container for future pork dishes.
Wrap pork shoulder tightly with plastic wrap. Place in fridge overnight.
Soak wood chips and chunks
Remove pork shoulder from fridge. Unwrap and allow pork to come to room temperature
Drain chips and place in smoker box. If you do not have a smoker box you can make a packet out of aluminum foil. Place smoker box on top of the burner you are going to use for the heat.
I use my rear burner and turn off the front and middle. This is where I place the meat. (Indirect Cooking) (Hint to Weber; I could use a nice demo grill)
Heat grill to a temperature between 250 and 275 degrees F. Lightly spray disposable aluminum baking pan with cooking spray.
Poke holes in bottom and one side of tray
Place meat in pan and place on grill, over indirect heat
Close lid. After a few minutes adjust burner so grill reaches a temperature between 250 and 275.
Smoke for 6 to 8 hours until internal temperature of pork shoulder reaches 175-180 degrees Fahrenheit
Remove pork from grill and allow meat to rest, lightly covered with aluminum foil, for 20 -25 minutes
Slice or shred pork. Serve hot or cold.
So good you do not need BBQ sauce, but if needed I like Sweet Baby Rays.