MEMPHIS SMOKED PORK

MEMPHIS STYLE SMOKED PORK ROAST
Photo by Dale G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10 - 15

    LB BOSTON PORK SHOULDER

  • MEMPHIS RUB

  • 1/2

    cup paprika

  • 1/4

    cup garlic powder

  • 1/4

    cup mild chili powder (use medium or hot to kick up the heat)

  • 3

    tablespoons salt

  • 3

    tablespoons black pepper

  • 2

    tablespoons onion powder

  • 2

    tablespoons celery seeds

  • 1

    tablespoon brown sugar

  • 1

    tablespoon dried oregano

  • 1

    tablespoon dried thyme

  • 3

    teaspoons cumin

  • 2

    teaspoons dry mustard

  • 2

    teaspoons ground coriander

  • 2

    teaspoons ground allspice

Directions

MIX RUB IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER. PREPARE THE ROAST TRIM EXCESSIVE FAT OFF A LITTLE OVER 1/8 INCH OF FAT LEFT ON IS GOOD. APPLY A MEDIUM COAT OF RUB ALL OVER THE ROAST, THEN PLACE INTO TUPPERWARE TYPE CONTAINER THEN PLACE COVER ON AND INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PACE ON COUNTER ALLOWING TO COME UP TO ROOM TEMP AS YOU PREPARE YOUR SMOKER. PREPARE YOUR SMOKER, PRE HEAT FOR 30 TO 45 MINUTES AT 225 F.. FEW MINUTES BEFORE PUTTING MEAT INTO SMOKER ADD IN SMOKING WOOD AND LET IT START PRODUCING SMOKE. USE ONE OF THE FOLLOWING, MISQUITE, HICKORY, MAPLE, APPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS. CONTINUE TO SMOKE TILL AN IT OF 165 - 170 F,, CHECKING IN SEVERAL PLACES. MAY ALSO MOP / COAT WITH YOUR FAVOURITE BBQ SAUCE 2 TO 3 COATS IS USUALLY GOOD AS LONG AS YOU LET THE SAUCE CARAMELIZE BETWEEN COATS.

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