Chris Lilly’s Pork Shoulder

     Today I’m smoking 2 pork shoulders.  I’m using Chris Lilly’s Grand Championship Pork Shoulder Recipe from the book Peace Love & Barbecue.  His recipe calls for an injection and dry rub.  The injection was injected last night.  This morning I applied the rub at 5:00 AM and placed in the smoker at 6:30 AM.   Pork butts(shoulders) cook for about an hour to an hour and a half per pound.  For pulled pork, the internal temp needs to reach 195*. 

Here are the butts injected and rubbed. 

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 Stay tuned for finished pics to come.

     Here are the Italian sausage fatties(breakfast logs).  These will be chopped and added to pizza and other Italian dishes. 

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     Below is lunch for the cook.  I threw on 2 fresh bratwurst and 2 fresh Jollypeno sausages from a local butche.  Sausages like these can be done in 1.5-2 hours.  The cook needs something to eat while working on the main course.

 11-10-06-cook-012.jpg 11-10-06-cook-011.jpg

 The pork butts have been in the smoker for 7 hrs.  They should be done in about 4 more hours.

13 hours in the smoker, and the butt is finished.  Here are the final pics of the day.

11-10-06-cook-021.jpg 11-10-06-cook-028.jpg

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