Flavor Pro Smoked Pork Shoulder
Prep Time: 10 Minutes and then 12 Hours Min | Cook Time: 90 minutes per Pound and then 1 Hour Rest Hrs
- 1 5 to 6 Pound Bone-In Pork Shoulder or Boston Butt
- 2 Char-Griller Rib Rub
- 3 Spray Bottle Full of Apple Juice and Oil
Smoking on a gas grill? Yes you read that right. Thanks to the Flavor Drawer, this Smoked Pork Shoulder tastes like it just came right off the offset smoker.
1. Trim excess fat from the pork shoulder. (Skip this step if it is Boston Butt.) Score the remaining fat with a sharp knife.
2. Rub a liberal amount of Rib Spice Rub on the pork. Make sure each side is evenly coated.
3. Place pork in the fridge for at least 12 hours.
4. Remove pork from fridge one hour before placing on the grill.
5. Cover the left-most and center Wood Product Zones of the Flavor Drawer with foil to catch the grease.
6. Place 15 to 20 charcoal briquettes in the far right side of the Flavor Drawer.
7. Turn the burners on high and ignite. Allow the briquettes to fully ash over.
8. Once the briquettes have ashed over, add two to three wood chunks to the charcoal.
After the log has ignited, turn off the gas burner and allow the grill to preheat.
9. Using a Grilling Glove, adjust the smokestacks until the internal temperature of the pit holds steady at 225.
10. Place the pork over the foil and close the grill.
11. Baste pork with Apple juice every 30 to 60 minutes.
12. Make sure to keep an eye on the pit temperature. Add another log every hour or so.
13. Smoke until internal temperature is 195 to 210 degrees Fahrenheit and remove from grill.
Tip: If your pork shoulder hits the dreaded "stall" (won't get above 165 degrees Fahrenheit or starts dropping, wrap it in foil, add some apple juice and place back on the grill. This will get it going again.
14. Allow pork to rest for 30 minutes to an hour for best results.
15. Shred pork using Char-Griller Meat Forks.