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. 


 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. 


     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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