The Meatwave

Big Bob Gibsons Championship Pork Shoulder

Big Bob Gibsons Championship Pork Shoulder View Recipe

Compared to ribs, pulled pork didn't take me long to get it to a place I was happy with. In just about one and half Meatwave seasons, I felt my recipe for a smoked pork butt was pretty top notch. I actually preferred my homemade pork to most I got in restaurants and at the Big Apple BBQ Block Party, with one big exception, Big Bob Gibson's. To this day, I have not eaten a barbecued pork shoulder that is as juicy, tender, and flavorful as the ones that pitmaster Chris Lilly churns out. I figured that I could never match such a seasoned pro, and was perfectly fine with my own pork, so never bothered trying to match it.

Having a chance to sit down and talk swine with Chris Lilly the day prior to this year's Block Party, then getting some pork making tips the following day, and having eaten another one of his fantastic sandwiches, I thought I really should be shooting for the stars and decided to amp up my pulled pork game. After this resolve, was there any place else to start except for the recipe that I aspire to?

Big Bob Gibsons Pulled Pork

Where I start with a molasses-based brine for my pulled pork, Chris Lilly takes to an injection method—he said to think of it as a "quicky brine." Flavored primarily with apple juice, the liquid gets injected all over the pork butt, filling it with as much juice as it can take. Although I found something satisfying with my original recipe taking nearly two days from start to finish due to the 12 hour brine, there was something even more satisfying about taking a big needle to a massive hunk of meat—like payback for all those doctors visits.

Big Bob Gibsons Pulled Pork

With the pork thoroughly injected, the rub can be applied right away. I tend to like my rubs on the spicy side, so the recipe for a more sugary one gave me pause. I definitely didn't want a pork that was overly sweet, but I also wanted to follow the recipe as closely as possible. I went with it and prayed for the best in the end, also knowing that the chili powder I make packs way more heat than what you get off the shelf.

Big Bob Gibsons Pulled Pork

Although the original recipe called for the pork going straight onto the smoker, and there's great worth in a pork butt prep that only takes a few minutes, I have not had a piece of rubbed meat that hasn't improved with an overnight stay in the fridge. I foiled up my two beautiful butts and gave them a rest to absorb some of the flavors of the rub.

Big Bob Gibsons Pulled Pork

The next day couldn't have come soon enough—it was finally to cook! Needing the butts done at 2pm for Carne-val, I had to get them into the smoker by 10pm the night before. So a few dozen coals were lit around 9:30pm and, using the minion method on my Weber bullet, I had the pork in right on time. It only took about an hour for the smoker to reach 225, and there it stayed, steady for the entire cook, emitting the sweet smell produced by a combination of oak and apple woods.

Big Bob Gibsons Pulled Pork

In the last few hours of the cook, Chris Lilly applies a vinegar sauce to the pork every hour. This represented a 180 to my usual apple juice spray with a spicy rub, turning it over and using a spicy mop on a sweet rub instead. The mop sauce is a simple mixture of vinegar, cayenne, salt, and lemon slices, and according to his book, was kept a secret until recently.

Big Bob Gibsons Pulled Pork

Almost like clockwork, the pork hit 195 degrees and was ready to come out of the smoker 16 hours later. Although I had been mopping them, it wasn't until they were done that I took a good long stare and marveled at their beauty. The bark was amazing, nice and thick with cracks exposing the juicy meat below. Despite my best efforts to keep them whole, they were so tender that they started to fall apart during removal.

Big Bob Gibsons Pulled Pork

After a half hours' rest, I couldn't wait any longer and broke into the still pipping hot meat. I pulled as fast as I could, removing any excess fat along the way, until I had filled up an entire pan with luscious meat. The recipe didn't call for it, but I took a cue from the way Chris Lilly prepared his pork at the Block Party and mixed in some of the remaining vinegar mop with the final pulled pork, giving it an extra boost of tangy juice.

Big Bob Gibsons Pulled Pork

Now isn't that a sight for sore eyes? The beauty of it gets me every time, but the flavor put its good looks to shame. Now I won't be saying I've completely matched Big Bob Gibson's pork shoulder, but this came pretty damn close and definitely took my pork sills up a notch or two. Each bite oozes juice that is sweet, spicy, tangy, and, most importantly, porky. Nothing outdoes the natural flavor of the meat, instead the rub, injection, and vinegar mop only seem to enhance it, which is what makes this superior in my mind. It's so good, it needs nothing else, but if you were to add anything to this masterpiece of meat, I'd use nothing other than a NC vinegar sauce—anything else might could have the potential to mask its greatness.

Published on Wed Aug 11, 2010 by Joshua Bousel

Print Recipe

Big Bob Gibsons Championship Pork Shoulder

  • Yield 20 servings
  • Prep 30 Minutes
  • Inactive 8 Hours 30 Minutes
  • Cook 14 Hours
  • Total 23 Hours

Ingredients

  • For the Dry Rub
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon dark brown sugar
  • 2 1/4 teaspoons garlic salt
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  •  
  • For the Injection
  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup kosher salt
  • 2 tablespoons Worcestershire sauce
  •  
  • For the Vinegar Mop
  • 1 3/4 cup apple cider vinegar
  • 1/8 cup cayenne pepper
  • 1/2 tablespoon kosher salt
  • 2 slices of lemon
  •  
  • 2 pork butts, about 7 pounds each, or 1 whole pork shoulder, 16-18 pounds

Procedure

  1. In a small bowl, mix together all of the ingredients for the dry rub. Set aside.
  2. In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight.
  3. Mix all the ingredients for the vinegar mop in a small bowl. Set aside.
  4. Remove the pork from the fridge while you start the smoker. If using a Weber Smokey Mountain, light using the Minion Method with a mixture of oak and apple wood chunks. Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour.
  5. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding any visible fat. Sprinkle on some of the leftover vinegar mop, mixing with your hands to incorporate, then serve immediately.

Adapted from Big Bob Gibson's BBQ Book

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Comments

  1. Ben Thanks for posting this. I've been using the Renowned Mr. Brown rub, because it's been one of my favorites, but I think this one has it beat. I'm definitely going to try this my next cook in my WSM, along with your NC vinegar sauce. How could it not come out great!Posted Wed, Aug 11 2010 9:30PM

  2. Mike Look at that bark! I need to try injections next time I do a butt....I've heard good things. I guess I should experience it for myself! Great post!Posted Wed, Aug 11 2010 10:10PM

  3. Josh @Ben I haven't tried the Renowned Mr. Brown, maybe that will have to be next. Have you ever done the mustard slathered one? I always wondered how that turns out.

    @Mike Thanks! I would definitely recommend the injection, it's quick and simple and adds a noticeable juiciness in the end. Posted Thu, Aug 12 2010 10:24AM

  4. Ben Josh, I have used a mustard slather, in conjuction with the Renowned Mr. Brown. I cannot tell any difference in the taste, as you don't taste the mustard after it's cooked, but it makes the rub stick much better to the meat. I generally don't use it, since the rub will stick pretty good without it. I find if I inject, then rub the pork butt, wrap and refrigerate it overnight, then re-rub again before smoking works best for me.

    Have you tried an automatic temp controller on the WSM? I'm using a BBQ Guru temp controller with the Nu-Temp wireless therms. It's allowed me to remotely monitor my smoker temps and meat temps and still get a normal nights sleep. Best gadgets I've ever bought for the WSM.

    Keep up the good work, I've got you bookmarked and I like what you're doing.Posted Thu, Aug 12 2010 11:33AM

  5. Josh @Ben I haven't tried the BBQ Guru. Personally, I don't sweat the temp. I never have a problem with the WSM running hotter than 250 or lower than 200, unless the coals are out. So as long as it's in that range, I'm good. With such a long cook, I can't image some temp variations making much of a difference.

    With the Minion method, I feel pretty confident going to bed, getting a full night sleep, and waking to see the smoker still running at a decent temp. For these butts, I went to bed when the smoker hit 225, woke up and it was the same. Don't know what happened in the 7 hours of sleep, but I do know it didn't make this pork taste any less delicious :)Posted Thu, Aug 12 2010 11:45AM

  6. DGB YES
    I know what I'm doing this weekend.
    Do me like that, cannibals. Posted Thu, Aug 12 2010 2:07PM

  7. Josh @DGB "Do me like that, cannibals." Best comment ever!Posted Thu, Aug 12 2010 2:46PM

  8. Chris I have used Chris' injection for a few years with consistently great results. I have not used his mop sauce (have the book though) so I was interested to hear your thoughts about it. I'll give it a try the next couple of butts I do. Just curious to see what that will do to/for my bark, which is already pretty darn good.

    Thanks for posting.

    (Oh yeah, check out my August giveaway post for a chance to win a Masterbuilt Electric Smoker. They are sponsoring my giveaway this month. Now if I can just get Big Green Egg to sponsor me one month ;) )Posted Sun, Aug 15 2010 12:48PM

  9. JoshGrillsItAll I will have to try this. I have had pork butt on my mind the last week or so. Thanks!!Posted Sun, Aug 22 2010 3:18PM

  10. Chef Jay What an interesting idea. I enjoy reading unique recipes like this one. If you have time, please visit my site as well for more creative barbecue recipes!Posted Mon, Aug 30 2010 4:22PM

  11. woosa42 i have 1 question...after every hr. that i add water or basting the meat i lose my temp...it's a big pain...i use the minion method and this still happens...how do i fix thisPosted Sat, May 28 2011 8:33AM

  12. Josh @woosa42 With the Minion Method, I don't have too much of a problem with temperature after it's been going steady for a few hours. I may lose 5-10 degrees when I baste, but it quickly recovers. I come from a mindset that that moderate temperature fluctuations up or down aren't much of a worry when you have something cooking for 16 hours.

    How much heat are you losing?Posted Sat, May 28 2011 12:58PM

  13. Michael I also have the Big Bob book. I'm curious about your application of the "sop mop" to the chopped pork. I've seen Chris do that at the Block Party in NYC. I'm interested about the quantity you added though. I'm thinking about 1/4 C vinegar per 4lbs. pork? Anymore than that would overwhelm the pork (keeping in mind that I'll be employing his Memphis-red sauce, and not a Carolina vinegar). Thanks very muchPosted Thu, Jun 30 2011 2:02AM

  14. Michael I also see that you used apple cider vinegar where Chris calls for colored vinegar or white vinegar (as a substitute). I find that AC vinegar has a particular mustiness to it. Any info on that in the taste test? Or did the NC sauce you used mask the sop mop altogether? Sorry to bombard you with questions.Posted Thu, Jun 30 2011 4:00AM

  15. Josh @Michael I wouldn't used a tomato sauce as a mop, you need a thin sauce to penetrate the meat instead of sit atop of it. For a Memphis-style sauce, you can add it in the end, after the pork is pulled and I'd start small and then start mixing in more until you're happy with the flavor.

    I almost never use white vinegar for my barbecue, I personally like the flavor of apple cider vinegar much better, which is why I used it. I never did a comparison between white and apple cider here, so I can't elaborate on how they differ in this recipe. In the end, I added enough vinegar to just give the pork a little extra juiciness and slight tang, the NC sauce added on the sandwich really provided the strong vinegar flavor and spice.Posted Thu, Jun 30 2011 10:42AM

  16. randall Is the recipe correct for thr mop. 1/8 cup cayenne is hot. Thats 2 TBSP. I mixed 1 tsp (5ml) and its still very hot. I like habaneros so heat is not a problem but the 1/8 tsp in the injection makes more sense.Posted Sun, Jul 10 2011 3:06PM

  17. Josh @Randall 1/8 a cup for the mop is correct. This is mainly used as a baste when cooking, so it's pretty diluted on the pork, and it adds the heat to the fairly sugary rub, so it all evens out.Posted Sun, Jul 10 2011 9:46PM

  18. kyle you only need to use the injection on an average cut of meat, a good pork butt does not need any injectionPosted Wed, Sep 28 2011 12:32PM

  19. Ken My little butts (3 1/2) pounds took twelve hours at 215 to reach pork perfection. Seems kinda long but I did calibrate the thermometer. Will probably turn up the heat a bit next time!Posted Tue, Oct 11 2011 8:34PM

  20. Matt Just completed my first attempt doing 2 six lbs. butts using this recipe and method. WOW, they are perfect! It took some time to get the temp to regulate in my Weber grill, not smoker, but they turned out incredible. Thanks for the inspiration, I'm sure that as my knowledge and experience grows in butts and bounds the butts themselves are going to be better and better! ThanksPosted Mon, May 28 2012 12:52PM

  21. Jonathon Trying my first shoulder as we speak using this recipe. I have a side chamber smoker so I am battling temp regulation. Hopefully if I can manage my heat levels it will turn out as great as it sounds! Posted Wed, Sep 19 2012 5:18AM

  22. Jonathon Turned out pretty fantastic if I do say so myself. I did make a few modifications to the recipes, not as much spice because my wife can't eat spicy food...ie even black pepper, also I pulled my shoulder off at 185 degrees instead of the 195 that it recommended. I went through 42 lbs of fuel trying to keep my smoker going last night since it was so cool, but it held up and the shoulder came out moist and tender!!Posted Wed, Sep 19 2012 4:37PM

  23. Josh @Jonathon That's great!

    42lbs, damn. You should wrap some insulation around that thing. I usually go through 15-18lbs depending on the weather.Posted Wed, Sep 19 2012 4:39PM

  24. kerry The injection made my 12lb. shoulder way to salty and i like salt! I injected and put it right on the smoker.Posted Sat, Oct 27 2012 12:10PM

  25. Todd the wife purchased an electric wood smoker as a gift to me for Christmas, any advice? Differences? or anything I should be aware of/look out for?

    Going to do a 10lb shoulder this weekend for the first timePosted Wed, Apr 10 2013 9:01AM

  26. Bobby Do you out the pork on fat side up or fat side down?Posted Wed, Apr 24 2013 8:16AM

  27. Josh @Bobby I've always done mine fat side up, but I'm under the impression it doesn't make a big difference either way.Posted Wed, Apr 24 2013 8:53AM

  28. Vlperk Kerry says, your BBQ may be too salty because you used table salt rather than kosher salt in the injection solution. You should use only 1/2 as much table salt as kosher salt.Posted Sun, May 26 2013 6:24PM

  29. mike recipePosted Tue, May 28 2013 7:01AM

  30. Tony I was just wondering if you put water in the pan, or if you just foil it out and cook it dryPosted Thu, May 30 2013 12:16AM

  31. Josh @Tony I put water in the pan. I only foil the pan if I want to cook something at a higher temp, like when I smoke turkeys or chickens.Posted Thu, May 30 2013 6:40PM

  32. Matt I was watching Chris Lilly on Fox News last Sunday morning, and wanted to know how long he cooked this pork butt on the Weber Grill with indirect heat???Posted Thu, Jun 13 2013 12:31PM

  33. Heather Feeling a little out of place being the only girl on here :-) But I need advice! I am hosting a wedding reception for about 100 people (mixed crowd), how much meat should I use? I was thinking 60lbs, but some sites say 1lb per person and some say 1/4 lb per person. Any thoughts? Also, any recommendations for doing it in the oven. I do not have the means to smoke it even though I would love to.

    Thanks in advance!Posted Fri, Jun 14 2013 12:32AM

  34. Gabe Interesting Kris the recipe is similar to the chris lily's on http://www.virtualweberbullet.com/pork4.html except that recipe has quite a bit more rub ingredients and no basting. I am doing pork bytts this wknd and confused which one to use. Were you really only using those measurements you provided? Seems like you would need more rubPosted Fri, Jun 14 2013 10:15AM

  35. Josh @Gabe The recipe here should be enough for 2 pork butts. The one on VWB will make more than you need. I personally always make more than I need and save the leftovers to use again. So you can go with either recipe and be fine.Posted Fri, Jun 14 2013 1:17PM

  36. Josh @Heather If you're serving this as sandwiches, figure around 1/2lb or a little more of pre-cooked meat per person. For 100 people, I'd probably do 9 (maybe 10 to be safe) butts.

    You could do this in the oven, but you can't get the smoke, which is a huge part of the overall flavor of the pork.Posted Fri, Jun 14 2013 1:22PM

  37. Heather @Josh Thanks! I know I am bummed about not being able to smoke it, but was thinking maybe I could use a liquid smoke to get a similar flavor. I would like to freeze the meat for the event in 3 weeks, because I will have 1 million other things to do that week, I just won't have a whole lot of time to do it up right the week of. Have you tried freezing this recipe? Would the NC Vinegar sauce freeze OK? I'm thinking if I really lather it on, it should keep the meat nice and tender during the thawing and reheating process.Posted Sat, Jun 15 2013 1:41AM

  38. Josh @Heather I avoid liquid smoke at all costs, I hate that stuff. It's overpowering and acrid in my opinion, so I'd rather have the pork sans smoke than with liquid smoke.

    The pulled pork freezes well, but it will certainly be drier after reheating and the texture of the meat is never as luscious as it is after being freshly pulled. I like to reheat mine with vinegar sauce added in to give it extra moisture.

    Also, there's no need to freeze the vinegar sauce, it should keep in the fridge for a long time.Posted Sun, Jun 16 2013 8:28PM

  39. John Are you using bone-in butts? And why did you use two butts instead of one whole shoulder?--Just because of the added marbling? Thoughts on differences between the two, or on bone-in vs. de-boned? Thanks for your help; can't wait to do this this weekend!Posted Sat, Jun 22 2013 12:36PM

  40. Josh @John I use bone-in butts. I use them rather than whole shoulder because they're much more readily available in my neighborhood--I think I'd have to special order a whole shoulder.Posted Thu, Jul 4 2013 12:44PM

  41. Jeff zorich Thank you for making me look like a hero in front of a party I had to cook for.No left overs on a 12lbs pork butt.Thank you again Jeff from buffalo nyPosted Mon, Jul 15 2013 1:10PM

  42. denise how do you join ~~MEATWAVE.COM/BLOG/BARBECUE ~~???~~I am trying to find a place to sign up via email ~~~Posted Sun, Jul 21 2013 4:58PM

  43. Alisha Okay Another Lady here, and I am diving into this big time. I have a family reunion I am cooking for 80-100 ppl high %kids too. I have 10 7 lbs pork butts I am going to cook up in a Traeger, well actually going to have to also cook two of them in a stand up propane because they wont all fit into the traeger. I will start them the night before and let them go though the night. I have a wireless thermometer that I will set up and I imagine it will be like sleeping with a newborn baby every peep that thing makes will wake me up. I have settled on your recipe here and I will let you know how this turns out.. Standing confident and praying it all turns out! Posted Fri, Aug 2 2013 12:46PM

  44. Jason 16 hours for 7lb butts?!?! I am doing two 6 pounders tomorrow and was planning on about 9 hours (1.5 hours per pound). Will probably wrap it when it reaches 160 degrees to speed things up. Is my math totally off here?Posted Fri, Aug 9 2013 9:31PM

  45. Josh @Jason Mine did take 16 hours at 225 to reach 195 degrees. If you wrap, it'll take significantly less time.Posted Mon, Aug 12 2013 10:01AM

  46. Hippiedave Great recipe!!! I made a fantastic Brisket last weekend
    and then read this for Pork Shoulder which I have never tried to make.
    I did the injection method and the rub and have it on my Brinkman charcoal smoker.
    I cut some 2" thick apple branches out of the orchard behind the house and then used a miter saw to make applewood disks.
    I am also trying the minion method with the charcoal and the injections for the first time. I cannot wait until this is done for the Buckeyes football game tomorrow.
    Thanks again for the great recipes and comments from the other grill masters out there.!!! Time for a little Guinness Beer and watch the smoker haha.Posted Fri, Sep 6 2013 4:22PM

  47. Troy This was the first major smoking project for me. I have a lot of friends who smoke meals. Most of them offered to come over and help but I declined. We had about 15 people over most of the guys considered themselves expert smokers.

    Every person said this was the great pork they have ever ate before. It was amazing. Thanks so much.Posted Wed, Dec 11 2013 2:09PM

  48. Joe Gill I made this recipe up yesterday on my old school dump rescued grill and smoke. The propane attachment doesn't work so I just load it up with coals and use the minion method. The temps yesterday here in Montana were only a high of 9 above. I started at 5 and ended up moving the pork to the oven after 6 hours of smoke, just because I had some fish to do and it was too cold for my Little Chief. That said, I was able to keep my smoker temps between 200 - 300 without a blanket in that extreme cold. I smoked from 5 AM till 630 PM and didn't even use an entire bag of Kingsford.

    The pork turned out awesome. I ended up using 2 7 LB Boston butts. I followed the recipe only I put everything in a food saver bag sealed over night. I also spaced re-rubbing the pork before smoking. I also reduced the hot pepper to 1 teaspoon for the mop.

    Thanks for posting this! I'll be making it again sometime. :)

    Cheers!

    JoePosted Mon, Jan 6 2014 11:02AM

  49. Corey Not sure how many people are still around as I see the last comment made was in January, but I have a question for anyone who might be around. This recipe is great! Made it a couple weekends ago for some friends, and they loved it. I, however, had a really hard time with the mop. Couldn't find anything to spray it with because I think the cayenne kept plugging up everything I used for a sprayer. Does anyone have any suggestions for sprayers for the mop? Posted Fri, May 16 2014 11:31AM

  50. Corey Does anyone have any suggestions for sprayers to use for the mop? I am having trouble because I believe that the cayenne has clogged up every sprayer I've tried. Any suggestions would be appreciated.

    Love this recipe!!! Posted Fri, May 16 2014 11:44AM

  51. Joel @Corey- I hate mops as well. Sloppy, and the hunting dogs refuse to obey when they get on those drippings. I fill a larger bore squeeze ketchup bottle with my mop and just center the spray, following with a silicone brush. It's about moisture, from my limited understanding, and as long as the meat gets it, you're good to go. Posted Mon, May 26 2014 2:24AM

  52. ADAM I smoke a 6 lb bone in butt on my weber kettle for the first time indirect at 220 for 8hrs and at 160 placed in pan with some mop in it and foiled on direct heat at 300 and was at 195 in 2 more hrs. I subed the kosher for smoked seasalt in the brine and helps get the smoked flavor deep in the center and i used mesquite briquetts and pecan chips soaked in hot water was awesome. the non smokers loved it and the avid smokers were jealous. i used a commercial rub that i like alot but the injection and mop were spot on if you eat a pices from the top it is spicy but once you pull it amd mix in some mop the flavor is milder. i am doing 10 buts in june for my daughters b-day and cant wait Posted Tue, May 27 2014 5:42PM

  53. Mary Beth Any idea how many people this recipe would feed? I am making this for my daughter's graduation party and there will be about 100 people. ThanksPosted Thu, Jul 10 2014 10:41AM

  54. Josh @Mary Beth 2 normal sized pork butts (about 8lbs each) will feed around 25 people. You'd probably want to go for 8 butts for 100 people. That's factoring for somewhat generous portions, but better too much than too little.Posted Sat, Jul 12 2014 9:34PM

  55. Dave Dickinson I just hooked up this rub and marinade. Injection and rub is on a 10 lb bone in pork butt. Cooking it on my Smokin Tex at 5am tomorrow 7/2/15.. My question is regarding the marinade. 1/4 cup of kosher salt? I used 1/4 cup of Morton's Coarse Kosher Salt and my marinade tasted a bit salty but I rolled with it. I'm suspecting some is loss to run off during the injection phase. I used about 3/4's of the marinade in by 10 lb butt. Any comments regarding the correct salt measurement/flavor would be appreciated.

    Thank you.

    Dave - Retired NavyPosted Wed, Jul 1 2015 8:22PM

  56. Dave Dickinson Well I'm pleased to report back to my own post that indeed this recipe and shoulder came out awesome. The injection was not salted once it was cooked and pulled and mixed. I did add quite a bit more rub that this recipe called for. My best shoulder to date. Took about 10 hours on the Smokin Tex but I did crutch it at 170 and pulled and vented it at 195. Pulled about an hour later and it was still hot. Great recipe.Posted Fri, Jul 3 2015 9:43AM

  57. KARL ANDREWS I refrigerated my 14.5 hour Smoked 6 lb. Boston Butt wrapped in foil last night around midnight. I am reheating the Boston Butt at 225 degrees in the oven to pull the pork when the Butt reaches above 140 degrees. I am using a wireless thermometer to watch the heating process. The butt is wrapped in foil with more apple juice added to keep the butt from drying out. I would appreciate any advice if this procedure is not correct. Posted Sun, Jul 26 2015 1:58PM

  58. Dave Dickinson @ Karl, I've never held overnight as I typically pull after it comes off the smoker and rests. With that said, I do think your process of leaving the butt wrapped in foil and reheated in the oven will work fine. What was the temp in the butt when you took if off the smoker after 14.5 hours? For a 6 pounder that seems almost double the time needed.Posted Mon, Jul 27 2015 7:14AM

  59. KARL ANDREWS I was using a Weber charcoal 22 inch Grill with a thermometer on the cover. I had a wireless probe in the butt to measure the meat temperature. The meat temperature was 196 degrees when I took the meat off. The reason I believe that it took so long is that I was using one (1) Char-Basket filled with charcoal briqs which at first I was able to maintain a 250 degree heat in the grille; however after about 2 hours I added more charcoals to the basket and the temperature dropped below 200 degrees. I also added chips about every 45 minutes. It never did go any higher 210 degrees in the grille until about 4 hours later I added more charcoal to the grille in addition to the Char-basket . I got the temperature around the 300 degree range. I am still learning how to manage the charcoal in the grille. This was my first attempt at smoking a butt and using the Weber grille. I am trying to learn how to cook on it. Incidentally, the Boston Butt turned out very good and I was pleasantly surprised that it was very moist and tender. I used Hickory chips for the smoke. I feel that once I have learn to manage the charcoal and temperature in the grille my cook time will be shorter.
    Posted Mon, Jul 27 2015 9:12AM

  60. KARL ANDREWS I forgot to add in my previous post that i used, Bad Byron's BUTT RUB; also; the Weber Charcoal Grill is a 15501001 Performer Deluxe Charcoal Grill, 22-Inch. It is new to me; the design of the grille and how it works is a learning process. It is like I am having to learn how to charcoal cook again.Posted Mon, Jul 27 2015 9:43AM

  61. Dave Dickinson Karl - that's good to hear your butt came out moist and tender. I too have a 22" Weber kettle, two of them in fact. I mainly use mine for two zone cooking/smoking, ribs, steaks and chicken. I have a Smokin Tex 1400 for smoking big meat / overnight cooks. Glad you had success. If you haven't heard of the Minion Method you may want to look it up and that may save you some effort on your Weber smokes.Posted Mon, Jul 27 2015 1:27PM

  62. Abhi Hi, your article is highly instructive. Sure would be helpful for me to review this article, today I actually smoked these Pork Shoulder using electric smoker. Electric Smoker usually saves time in smoked Pork Shoulder and does retain the nutritive value of Pork. It is guaranteed method of fast smoking in Pork Shoulder. Posted Wed, Sep 23 2015 2:58PM

  63. john What injector is being used in the picture above? I'm looking for a finer needle injector but most seem to be cheaply made. Any advice?Posted Sun, Jun 25 2017 8:38AM

  64. George Dougherty @John, I'm getting ready to do this recipe for the umpteenth time in several years. I have one I picked up at Wally World that's plastic, was clear tube and red plastic a few years ago with a stainless needle about 1/8in diameter. Works great compared to the fine needle one that had been laying around for years at the house. Old injector was prone to clogging with the Simply Apple juice I use and it seems the sugar and salt don't always disolve perfectly after heating on the stovetop.

    I do mine in an electric smoker and don't bother with the mop, preferring to sprinkle and add after I shred it.Posted Mon, Jul 3 2017 6:28PM

  65. Dean Charlier I am making three large butts this weekend for a 50th Birthday party with 25-30 people, probably too much but it taste amazing even after being frozen! I have used this recipe a few times already and it is by far my favorite. It is clearly better than all the others I have tried, I highly recommend it!

    Using a Primo XL 400 with Grove Lump and apple wood & bourbon barrel wood chunks.Posted Fri, Jul 14 2017 11:34AM

  66. Chase Vincent Vollhaber Ive done this recipe once came out amazing. So im doing another todayPosted Sun, Jan 24 2021 8:00AM

  67. Mike Sr 1/8 cup of cayenne pepper for the Vinegar Mop, is that correct? If so, isn't that little much? Guess i'm a little wimpy if it is.Posted Sat, Jul 24 2021 12:08PM

  68. Josh @Mike SR Yup, that's right. It's only 2 tablespoons, but feel free to us less if it fits your taste.Posted Sat, Jul 24 2021 4:01PM

  69. Mike 3 butts total weight of 26 lbs injected and rubbed the Chris Lilly way. Done before always great. Traeger 780 pro 16 hours at 215 has always worked for me. Pull out @195, lest set for about 45 minutes and start the pull. Have not done the mop but will this time to try out. All ready to go on tomorrow night after wrapped for 24 hours first.Posted Thu, Aug 5 2021 11:13PM

  70. Clive Tried this recipe using a recteq smoker, followed all the steps except that I used the mop way more than the recipe called for. But it turned out GREAT., absolutely Thanks so much for posting.Posted Tue, Mar 22 2022 12:07AM

  71. Mr. Dad I tried this recipe and reviewed it on my dad website www.what-the-dad.com the recipe was great!Posted Sat, Jul 22 2023 3:14PM

  72. JIM Wondering if any of you cut the fat cap way down to possibly develop more bark?Posted Wed, Oct 2 2024 1:02PM

  73. Josh @Jim I haven't found that fat really inhibits bark formation, especially on very long cooks like brisket and pork shoulder. The fatty pieces are my personal favorite, so I wouldn't be one to recommend cutting the fat cap all the way down.Posted Thu, Oct 17 2024 10:04AM

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