Fred’s Ultimate Smoked Pork Shoulder

 

This started out as strictly a North Carolina-style barbecue, but over the years it has evolved. The rub is more Memphis, and it helps produce a better "outside brown," those prized bits of char that get chopped into pork barbecue. The injected brine is Cuban in influence; injecting pork shoulders is all the rage now, and with good reason. It helps keep the pork moist and get flavor from the inside out.

What you will need

1 Tbs. paprika

1 Tbs. sugar

1 Tbs. kosher salt

1 Tbs. freshly ground black pepper

1 tsp. freshly ground white pepper

1 tsp. granulated garlic  

1 tsp. dry mustard

One 5- to 7-pound bone-in Boston butt or picnic shoulder 

1 cup prepared Cuban mojo marinade, strained (I prefer Nellie and Joe’s brand)

6 to 8 cups hickory or apple wood chips, soaked in water for at least 1 hour

1 Recipe for Slow-Cooked Memphis-Style Barbecue Sauce, or your favorite barbecue sauce

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