Are you going to use your famous recipe?
REBELBASE RECIPES
Marinated Smoked Pork Shoulder for Deck Grills
If you don’t have a marinade injector, go ahead and make this anyway, it’s very, tasty either way! And if you don’t have all the spices, try it with what you have.
Summary: Pork Shoulder cooks in the oven overnight or all day then transfer to a charcoal grill for smoking with hickory for a couple of hours.
Tools: Large glass baking dish, roll of Alum. Foil, charcoal and hickory chips.
Ingredients:
One 7-9 lb. pork shoulder
Marinade:
One dark and nasty stout beer.
¼ -1/3 cup of Worcestershire sauce
2 tsp. dry mustard
3 tsp. onion powder
2 tsp. ground pepper
2 tsp. garlic powder.
Using tin foil, make a double thick cradle lining the glass pan and set the shoulder on it with the skin side/fat cap up. When the shoulder cooks it’s going to be falling off the bone, this way you can transfer it to the grill by hoisting it in the foil cradle.
Put spices and Worcestershire in a cup in the microwave on high for a minute. Stir it all up. Pour the beer into a bowl or tall glass and add the Worcestershire mixture. Stir it up and inject into the open side of the shoulder. Don’t go through the skin on top unless you first make a hole with a knife, or else you’ll break the injector….its a tough hide.
After making multiple injections and using up all the marinade, put the shoulder in oven at 225 degrees for 8 hours for a 7lber and 9-10 hours for a 9lber.
Pull out of oven when cooked, drain off all the marinade and juice and transfer the foil/shoulder to a grill that has been lit with charcoal banked up on the opposite side of where you place the shoulder. Add chips, let is smolder for a 2 hours + -. Cooking heat isn’t an issue as the shoulder is already cooked, we just want a smoldering fire. Be attentive in adding chips when the smoke dies down. After 1 hour of smoking, peel back the skin/fat cap and let smoke on the meat for another hour.
Pork should shred off the bone and require minimal chopping. Makes great BBQ sandwiches!
Depends on how much fishing I get into this weekend!