- 6 to 7 Lb. Pork Shoulder
- 1/4 C. Kosher Salt
- 1/4 C. Coarse Black Pepper
- 2 Tbsp. Garlic Powder
- 2 Tbsp. Onion Powder
- 2 Tbsp. Paprika
- Hamburger Buns
- 1/2 C. Apple Juice (For Spritz)
- 1/2 C. Water (For Spritz)
- Unwrap the pork shoulder and trim any excess fat or meat that may be hanging off.
You want to make it aerodynamic so the smoke flows evenly and does not create any burnt pieces.
- Combine all dry ingredients in shaker for easy application.
- Rub the pork shoulder down with olive oil or a binder of your choice. Season the pork shoulder liberally.
- Get your grill up to 135°C and add a water pan to the side closest to the Side Fire Box.
This will allow for extra moisture inside the pit.
- Once your grill is at 135°C you can go ahead and put the pork shoulder on. Let the pit do the work and tend to the fire as needed.
Tip: When preparing a fire, I usually use one large chimney of charcoal and add oak splits throughout the cook to maintain temp. The oak gives it that extra flavour you find in Central-Texas BBQ.
- During the cook time is when I put my coleslaw together. Get the recipe here.
- At around the 3-hour mark of the cook it is time to take-a-peek at the pork shoulder and spritz with the apple juice/water mixture to get some moisture on it.
Also, make sure that your water pan still has plenty of water left in it. Close the lid and keep on cooking.
Tip: Try to limit the amount of times you open the pit in order to limit fluctuations in temperature.
- At around the 5-hour mark it is time to wrap the pork shoulder. Put it in an aluminium pan with some extra apple juice/water mixture to help with moisture.
- Cover the pan with a layer of foil and put it back in the pit at135°C .
- Once the pork shoulder has reached 95°F (about 2-3 hours wrapped) it is time to take off the pit and let rest so the juices can redistribute.
- Rest for 30-45 minutes.
- Now is the moment of truth. Try to pull out the bone and if it gives little to no resistance then your pork shoulder is cooked to perfection!