Smoked Pork Shoulder
Today we prep one of our favorites, that’s right, it’s in the title, the smoked pork shoulder. Quick Trivia, what part of the body is the pork shoulder—Put your answer in the comments.
Items used:
Wicked Good Charcoal
Rocky’s Pork Rub
Mustard
BDS Grill (This is our preferred smoker but use whichever one you have)
We start out with our typical pork should from the market
Next we season with Rocky Richmond’s Pork Rub
After the seasoning goes on, we add mustard and rub this combo in
At this point our recommendation would be to place the shoulder in the fridge overnight.
We suggest that you smoke the meat at 225-250 degrees for 1 to 1.5 hrs until the meat itself reaches 200 degrees
If you are having trouble getting the temp to 200. You can speed this up a little by placing it into aluminum foil and covering the meat entirely.
