First thing first, get the rub on the meat! For this I decided to use McCaffrey’s Spicey Brown Mustard instead of plain ole French’s Yellow Mustard. I applied about a table spoon to each side and coated it with a nice film of mustard. I than took the second jar of the Grill Mates rub and applied about half of it to each side (~1/4 cup per side). I let that sit for about an hour and fifteen minutes to get it up to room temperature. While that was getting up to room temp I got my smoker going. I don’t have anything fancy and don’t believe you need it. My smoker is a cheap $120 Brinkmann (similar to this one), nothing fancy but a good starter.
Smoked Pork Shoulder – Day 2
