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- 1 Bone-In Pork Shoulder
- 1/4 Cup of favorite Pork Rub *We used 2 tbsp Woodford Reserve Rub & 2 tbsp Dizzy Dust
- 2oz Bourbon
- 1 cup Bourbon Barrel Smoking Chips (soaked in water for 15 minutes minimum)
- 4 large Bourbon Barrel Wood Chunks (soaked in water for 1 hour minimum) *If unavailable, you can also soak apple, pecan, or oak chips in a water/bourbon mixture
Generously coat pork shoulder with rub, and wrap in plastic wrap and refrigerate over night. Set up grill for indirect cooking (using platesetter) and get the temperature to stay between 200 – 225FF degrees. Add bourbon chips/chunks to the coals (fill your drip pan with 1 cup of the bourbon water from the wood chips) Add pork to the grill. Once internal temperature hits 160f degrees, double wrap the pork in heavy duty aluminum foil and seal tight. Place back on the grill (or in the oven) and cook until internal temp reaches 190 – 195 degrees. Wrap the foil-wrapped pork in a towel and place in a cooler for at least 1 hour (up to 4 hours). Feel free to throw it on the grill direct for a few minutes to char up the outside, otherwise add a little more of the rub or your favorite bbq sauce to the pork as you pull or chop it, and a splash of bourbon too! Enjoy!