18 Hour Smoked Pork Shoulder

[PapaLlama]

That's an awesome bark on that butt. Kudos.

 

[Motorboat40]

Ummm. Pulled pork.

I smoked a 9 pound shoulder for 18 hours at 250F with oak pellets on the Yoder. First I injected it with as much Dr. Pepper as I could get it to retain, then I seasoned it heavily with Meat Church's "Honey Hog". Every so often I basted it with apple cider to keep it moist.

Once done I let it rest in a cooler for an hour, then split it into thirds - I gave a third of it to a few friends that we haven't been able to hang out
with because of the quarantine.

Man, was it tender .... it just "smooshed" when I went to shred it! It was delicious.
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Man that barks looks great! I am looking to try out meat church rub looking at the gospel all purpose BBQ rub to start, do you what the difference between the gospel and the holy gospel is in their rubs?

 

[bacon_crazy510]

Holy Gospel has a little more black pepper , and to me has better flavor Motorboat40 .

Man that barks looks great! I am looking to try out meat church rub looking at the gospel all purpose BBQ rub to start, do you what the difference between the gospel and the holy gospel is in their rubs?

 

[WV_Crusader]

Well done!!! Going to try the Dr. P injection next time! The bark you have looks like candy!!

 

[Therealtrome]

Ummm. Pulled pork.

I smoked a 9 pound shoulder for 18 hours at 250F with oak pellets on the Yoder. First I injected it with as much Dr. Pepper as I could get it to retain, then I seasoned it heavily with Meat Church's "Honey Hog". Every so often I basted it with apple cider to keep it moist.

Once done I let it rest in a cooler for an hour, then split it into thirds - I gave a third of it to a few friends that we haven't been able to hang out
with because of the quarantine.

Man, was it tender .... it just "smooshed" when I went to shred it! It was delicious.
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Looks absolutely amazing!