Eight-Time World Championship Pork Shoulder

Aubrey and I have been enjoying the Big Green Egg that we got this past Christmas from my in-laws. My mom gave Aubrey a BBQ cookbook that he has really been enjoying. We made a rub and an injection to put inside the meat before smoking it, and it was amazing! If you've never injected your meat, it's something you should definitely try. The white BBQ sauce that we made (recipe coming soon) was the perfect addition to the open-face pork sandwich!


BBQ Dry Rub

Ingredients

1/2 Tablespoon dark brown sugar
1 Tablespoon granulated sugar
2 1/4 teaspoons garlic salt
2 1/4 teaspoons kosher salt
1/2 Tablespoon paprika
1 teaspoon chili powder
1/8 teaspoon dried oregano leaves
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon black pepper


Injection

Ingredients
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 Tablespoons Worcestershire sauce


Sop Mop (for basting)

Ingredients
6 1/2 cups distilled colored vinegar (substitute white vinegar)
1/2 cup cayenne pepper
2 Tablespoons salt
3 slices lemon


Directions
Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only on one side of the grill, leaving the other side void.

In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Apply the dry rub to the meat in an even coating, patting so the rub adheres.

Cook for 8-12 hours or until a thermometer inserted into the meat in the thickest part reaches 170-degrees. Baste with the sop mop every hour or so.

Source: Big Bob Gibson's BBQ Book