Brew-Q Smoked Pork Shoulder

Recipes developed in partnership with our friend James Rhoades. Visit his YouTube channel, The Brew-Q for BBQ and smoking recipes, videos, product reviews, and all things Brew & BBQ!

Instructions

1. 01

   Rinse pork shoulder and pat dry with paper towel. Using a sharp knife, trim the fat from the shoulder leaving an even, thin layer on the top.

2.  

   Ingredients

   • 8 pounds Pork shoulder

3. 02

   Whisk a 1/4 cup of the light brown sugar, 2 tablespoons salt, apple cider vinegar, Worcestershire sauce and water together in a bowl until sugar is dissolved.

4.  

   Ingredients

   • 3/4 cup Light brown sugar, divided
   • 1/4 cup plus 2 tablespoons Salt
   • 1/4 cup Apple cider vinegar
   • 1/4 cup Worcestershire sauce
   • 2 cup Water

5. 03

   Using an injector with a perforated needle, inject the marinade into several spots on the shoulder until all of the liquid is used.

6. 04

   In a medium bowl, combine remaining 1/2 cup brown sugar, paprika, chili powder, 1/4 cup salt, crab boil seasoning, black pepper, ground ginger and mix well to make rub seasoning. Use your hands, or a shaker, generously apply rub all over.

7.  

   Ingredients

   • 3/4 cup Light brown sugar, divided
   • 1/4 cup plus 2 tablespoons Salt
   • 1/4 cup Chili powder
   • 1/4 cup Paprika
   • 2 tablespoons Crab boil seasoning
   • 1 tablespoon Coarse black pepper
   • 1 teaspoon Ground ginger

8. 05

   When setting up the grill, add wood chips/chunks to charcoal and add Smokin’ Stone with an aluminum pan on top to catch drippings. Place a temperature probe at grate level and heat grill to 230°F.

9. 06

   Place pork shoulder on grates and allow to smoke for 6 hours. Pork shoulder is done when internal temperature reaches 195°F.

10. 07

    Remove from grill, wrap in foil and allow to rest for 1 hour.

11. 08

    To serve, remove bone and shred with meat claws or use 2 forks.