It has been a busy start to the summer and updating the website with new posts has suffered accordingly.
Last weekend I picked up a 10 LB pork shoulder from Wegman’s, which I washed the pork thoroughly under cold running water then patted dry. I then mixed up an injection marinade consisting of the following:
1/2 cup apple juice, 1/2 cup apple cider vinegar, 1/4 cup pineapple juice, 1 tsp black pepper and 1 tsp of Dizzy Pig Dizzy Dust Rub.
The injection mixture was blended together then injected all over the pork. After draining excess liquid from the pan I applied extra virgin olive oil to the entire pork shoulder and then liberally applied Dizzy Dust Seasoning and Dizzy Pig Raging River
The pork was placed in the fridge for about 10 hours then removed 1.5 hours prior to placing on the Kamado Joe “Bessie”.
Preheated Kamado to 200 degrees, added apple wood and cherry wood chucks then placed heat deflector on the lowest position and added a aluminum pan with water to keep the meat moist.
Started grilling around 10 pm and used the BBQ guru party Q to maintain the temperature overnight. For this smoke I used Wegman’s brand of Lump Charcoal (more on this later). As usual, the pork hit the stall period ~160 degree internal meat temperature.
I removed the pork when the internal temp hit 193 degrees (16 hours later), at this point the charcoal had run out as well. Note: while I like Wegman’s brand of lump charcoal for ribs, burgers, steaks etc. it clearly doesn’t have the lasting power of Wicked Good Lump Charcoal. So I would be cautious about using this or the Cowboy brand of lump charcoal for long smokes.
After pulling the pork from grill I wrapped in aluminum foil, then a wrapped in towel and placed in a cooler to rest for 2.5 hours. The pork pulled apart nicely, had a great bark and was very juicy.
Once again it was a huge hit and all 10 LBs was quickly gone. I served with both the Kansas City Style BBQ sauce and Eastern Carolina Sauce that I have posted previously. Combining the two seemed to be what most were doing.