I haven’t smoked pork shoulder yet, and I really want to give it a try. I found this fairly detailed article (Pulled Pork Recipe) on the way they do theirs. This isn’t the first recipe from this sight that I’ve found, so I trust it a little more.
I did the same on the injection and brining except for what’s put in the bag after the injection and the way i did my injection. I only injected in five spots on both sides, one in each corner and one in the middle in three or four different directions. I did use almost the entire batch for one 6.5 lb pork shoulder blade. The remainder I added about a half cup of apple juice and a half tablespoon of worcestershire and soy sauce each.
Then to get ahead of tomorrow I mixed the mop sauce up.
On this portion of the recipe I cut everything in half except for the rub. I’ve liked Grill Mate’s Sweet and Smoky in the past and is the best I could find for “The Rub” from the article I could find. Also, instead of vegetable oil I used extra Virgin olive oil. This is going to sit on the counter until the shoulder is ready for tomorrow.
Before I forget cut the salt in half and double the brown sugar for the injection.