Pullin' some Pork!

I decided to smoke a pork shoulder this time, I have not done many pork shoulders so I figured it was time to get some more practice, and have many delicious meals!
I also had some new rub that I wanted to try out, Dizzy Dust  that I picked up at the Backyard BBQ store in Wilmette IL.

Picked up a nice big bone-in pork shoulder from Family foods.

Next step is to clean it up a bit.

Check to make sure there are no visible bone fragments and just trim some of the loose and excess fat.  Sometimes there will also be a large vein or two that you might want to cutout.

 Nice fat cap, don't trim this, it will protect the meat somwhat.

You don't want to trim too much fat off, this cut of meat is cheap and has lots of fat that is needed to keep it moist and juicy during cooking.   Most of the internal fat will render out as it cooks, the fat cap will mostly remain and can be scraped off or just avoided during the pulling process.

Injection time!

I didn't show the process for making the injection since its just putting stuff in a bowl and mixing.

Here is the ingredients:

• 1 cup Apple juice 
• 2 - 6oz cans Pineapple/Orange Juice (normally just pineapple, but I picked up the wrong package at the store)
• 3 Tbs Dark Brown Sugar
• 1 Tbs Chipotle Tabasco
• 1 Tbs Light Soy
• 1 Tbs Worcestershire

Inject all of the marinade into the shoulder, make as few holes as possible and just move the needle internally.
Focus on the Money Muscle and areas around the bone, which is usually the sweetest meat.

Cover and refrigerate for 12-24 hours, I don't like to rub it yet since much of the rub will come off.
I will rub my pork in the morning...

13 hours later -

Make sure to rub your pork well!   Generously apply it to all areas and make to rub it in good, don't get skimpy, it is a big cut of meat and needs lots of rub.   The only area to go easy on is the fat cap, most of it will be wasted so I only use a little on that side.

Wait another 12 hours or so...

Now to get the smoker ready.   I am cooking this on my Saffire, (Green Egg like cooker), and will be using Wicked Good Lump Charcoal.