Ingredients
- 2 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 3 tablespoon paprika
- 1 tablespoon salt
- 3 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 tablespoon oregano
- 1 tablespoon brown sugar
- 2 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 3 tablespoon paprika
- 1 tablespoon salt
- 3 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 tablespoon oregano
- 1 tablespoon brown sugar
- 20 pound hardwood lump charcoal
Preparation
Baking Directions:
Blackjack barbecue's dry rubMix all ingredients in a bowl and whisk to blend.
Barbecue pork shoulderSeason the meat on all sides and leave at room temperature while starting the coals.
Light half of the coals in the grill and wait until briquettes are covered with gray ash.
Push majority of coals to two sides, leaving a small circle of coals in center, and place 2 chunks of wood on each pile.
Place the seasoned shoulder fat side up on a grate in the center of grill.
Place cover on grill with ventilation holes open.
The grill temperature should range from 210-275 degrees.
Add additional hot charcoal when temperature falls to 220 degrees.
Add additional wood chunks every 3 hours.
The cooking time will be approximately 9-10 hours.
The internal temperature of the shoulder should reach 190-195 degrees.
Remove from grill, allow meat to cool for 30 minutes, pull meat from bone, remove fat layers, chop with meat cleaver, and sauce with hot sauce to taste.
