Ingredients
- 10 - 15 LB BOSTON SHOULDER
- 1/2 GALLON BULLS EYE BBQ SAUCE
- GUN POWDER RUB
Details
Preparation
Step 1
MIX INGREDIENTS OF RUB, MIX THROUGHLY AND STORE IN AIR TIGHT CONTAINER, WHEN NEEDED PLACE IN A SALT / PEPPER TYPE SHAKER
PREPARE PORK ROAST, TRIM OFF EXCESSIVE FAT AND APPLY RUB TO ROAST WITH A MEDIUM COATING COVERING IT TOTALLY. PLACE IN TUPPERWARE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT,
REMOVE FROM FRIDGE AND PLACE ON COUNTER, PREPARE YOUR SMOKER AND WOOD CHIPS, APPLE, MAPLE, HICKORY, OAK OR MISQUITE SMOKE AT 225 F FOR NO MORE THEN 4 HOURS OF GOOD SMOKE, CONTINUE TO COOK IN SMOKER TILL AN I.T. OF 195 - 200 F , REMOVE AND LET STAND FOR 10 MINUTES THEN SHRED WITH FOLKS.
AFTER THE SMOKE, YOU CAN MOP THE PORK 3 TO 4 TIMES WITH YOUR FAVORITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS
AFTER THE LAST COAT OF BBQ SAUCE, YOU CAN WRAP IN FOIL AND CONTINUE TO COOK TILL IT IS DONE
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