This video could be shorter but the information is super! The chef starts with 2 six pound pork shoulders and his customized Charbroil Silver Smoker. There are some really good tips about how to get the best heat and smoke from this smoker.
He is using dried hickory for the wood smoke and calls this a southern style smoke.
The rub recipe is as follows:
- 1/2 cup – Paprika
- 1/2 cup – Brown Sugar
- 1/4 cup – Kosher Salt
- 1/4 cup – Dry Mustard
- 1 Tbsp – Chili Powder
- 1 Tbsp – Ground Black Pepper
- 2 Tbsp – Crab Boil?
- 1/2 tsp – Ginger
His spray, to keep the pork shoulders moist, is made from equal parts of Apple Cider Vinegar and either Apple Cider or Apple Juice. These are mixed together and put in a spray bottle and used throughout the cooking cycle to moisten the meat.
The cooking temperature is ideally around 200 degrees. These were cooked for 12 hours from start to finish.
Share this with all of your smoker friends and family!