My first ever cook with my Kamado Joe JR. Was a 7 pound boston butt (pork shoulder).
I removed most of the fat cap and anything I thought wouldn't render out. Covered the pork shoulder with french mustard then applied a rub. Detailed below;
1/4 cup/60 mL paprika
2 tablespoons/30 mL salt
2 tablespoons/30 mL white sugar
2 tablespoons/30 mL brown sugar
2 tablespoons/30 mL ground cumin (cumin powder)
2 tablespoons/30 mL chili pepper
2 tablespoons/30 mL freshly ground black pepper
1 tablespoon cayenne pepper
After making up the rub I decided to only use half of it on the pork shoulder. I didn't want to over rub. Then wrapped and left in the fridge overnight.
I placed 2 small hand fulls of applewood chips into aluminium pouches. Couple of holes on the top side.
Used a drip pan with a little bit of water. The thought process was to add moisture into the cook. Im not sure actually how good this was.
First cooked for 6 hours at 120 degrees. Then wrapped in aluminium foil with some apple juice for an additional 2 hours (120 degrees). Finally, taken off the grill and rested for a 1 hour in the aluminium foil.
The results were absolutely incredible. The bark was like nothing ive ever tasted. A combination of spicy but almost cooled by the aroma of smoky favours. There were no left overs to be placed into zip lock bags for the freezer.
For my next pork shoulder cook, I would want the meat to be alittle less dry. I would want to keep the same structure for the cook but may one or two adjustments to enhance the eating experience.
Any suggestions would be great!