Inject & Rub The Pork Butts Prepare a batch of pork injection...
...and a batch of pork shoulder rub (Picture 1).
Chris Lilly's Six-Time World Championship Pork Shoulder Injection
3/4 cup apple juice
1/2 cup water
1/2 cup white sugar
1/4 cup table salt
2 Tablespoons Worcestershire SauceCombine all ingredients and stir until sugar and salt are dissolved.
Place one of the butts in a baking dish and inject in 12-16 spots with 1/4 of the injection solution. Pick a spot, stick the needle deep into the meat, and slowly depress the plunger while pulling the needle out, then repeat in a different spot. You should be able to inject several spots before needing to refill the injector. The solution that collects in the bottom of the baking dish can be re-injected if you start to run short.
Chris Lilly's Six-Time World Championship Pork Shoulder Rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepperCombine all ingredients and mix thoroughly.
The meat is not a sponge and will not hold all of the injection solution. It is normal for much of it to run out.
Turn the butt over and inject with another 1/4 of the solution, then set the butt aside. Repeat the process with the second pork butt.
Mike came over to 'help' (aka drink and watch fire). The biggest difference this time was the wind and heat. Normally I feel like my grill runs a bit cool (closer to 220) but this time it was running more 240-250. Here is the temp log:
Time Temp Comments
1000pm start coals with about 5 large wood chunks in mix
1030 250 put meat on and cut vents to 1/4
1130 250 cut vents to 0, 0 and 15%; wait to stabilize
1230 230 put all vents at between 25 and 50%
130 steady temp, go to bed
730 220 baste (apple juice and some rub with some worcestershire)
830 195 add coals, baste, vents at 100, 50, 50%
930 210 baste
1000 230
1100 230 baste, meat temp 160-170
1200 235 baste, meat temp at ~170, all vents to 50%
100 230 baste, meat temp 180 for both
230 (i actually didn't write this down, but assume went 16h) remove meat and wrap and put in cooler and go to beach
430-ish remove meat, pull and didn't deal with fat since was well cut and remaining fat was melted
Here is the meat right before it came off.
Also, I will post the two sauce recipes used, which were ridiculous. And about those sauces, Marion lended her gravy expertise to them, which meant the got all 'silky' and they were really good. And honestly, the meat was the best I have cooked (and hopefully not the last time it will be that good). Next time will add mustard coat before rub, and maybe something else...
Honey BBQ Sauce
½ cup cider vinegar
½ 7 oz. can Chipotle Peppers in Adobo Sauce
6 tablespoons packed light brown sugar
¼ cup molasses
¼ cup honey
¼ cup Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon Ancho chili pepper
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 teaspoon ground allspice
¼ teaspoon ground cloves
4 cups ketchup
1. Add vinegar and Chipotle peppers in Adobo to a blender and blend on high until peppers are liquefied.
2. Combine everything in a medium sauce pot, bring to a bowl, reduce heat and simmer for 30 minutes. Use care to avoid burning sauce when bringing to a boil.
3. Season with salt and pepper as needed.
4. mix 1 part honey to 4 parts sauce if desired for serving