LarryF
New member
Decided to try the "Eight-time world champion pork shoulder". Going to be serving it to my coworkers on Monday. F*** Subway. Here is the recipe for the dry rub.
1/2 Tbs dark brown sugar
1 Tbs granulated sugar (I use Turbanado)
2 1/4 Tsp garlic salt
2 1/4 Tsp kosher salt
1/2 Tbs paprika
1 Tsp chili powder
1/8 Tsp dried oregano
1/8 Tsp cayenne
1/8 cumin
1/8 Tsp black pepper
I am going to put this on at 5 A.M. tomorrow. I am also doing an injection. I don't know when I should inject so I will do it right before I put on the grill I guess. Here is the injection recipe.
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 Tbs Worcestershire sauce
I also plan on foiling when I hit 160
Here is the recipe for the vinegar mop sauce that I am going to scale back to about a cup and foil.
6 1/2 cups distilled colored vinegar
1/2 cup cayenne
2 Tbs salt
3 slices of lemon
I am going to make this the sauce that they can add later in addition to the foil.
1/2 Tbs dark brown sugar
1 Tbs granulated sugar (I use Turbanado)
2 1/4 Tsp garlic salt
2 1/4 Tsp kosher salt
1/2 Tbs paprika
1 Tsp chili powder
1/8 Tsp dried oregano
1/8 Tsp cayenne
1/8 cumin
1/8 Tsp black pepper
I am going to put this on at 5 A.M. tomorrow. I am also doing an injection. I don't know when I should inject so I will do it right before I put on the grill I guess. Here is the injection recipe.
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 Tbs Worcestershire sauce
I also plan on foiling when I hit 160
Here is the recipe for the vinegar mop sauce that I am going to scale back to about a cup and foil.
6 1/2 cups distilled colored vinegar
1/2 cup cayenne
2 Tbs salt
3 slices of lemon
I am going to make this the sauce that they can add later in addition to the foil.
