Épaule de porc au barbecue

Ingrédients

• 2 pork butts (5.5-6 lbs each)
• 1 part kosher salt
• 3 parts brown sugar
• 1 part garlic powder
• 1 part onion powder
• 1 part chipotle powder
• 2 parts chile powder
• Kingsford charcoal briquettes
• Oak wood chunks
• Apple wood chips

Préparation

1. 1

   Prep the Meat: Tenderize the pork butts by poking them all over with a fork. Apply the rub by sprinkling (not rubbing) it over all surfaces, then poke again to help the seasoning penetrate. This technique may help smoke penetrate the meat better.

2. 2

   Set Up the WSM: Soak oak chunks and apple chips in water. Start the charcoal in a chimney. Use Kingsford briquettes for consistent temperature control. Set up the WSM with water pan filled.

3. 3

   Smoke Low and Slow: Maintain smoker temperature between 230-250°F. Insert a digital thermometer into the thickest part of the largest butt. Mop and flip at approximately the 4-hour mark. Add wood as needed throughout the cook.

4. 4

   Monitor and Finish: Cook for approximately 9 hours. For sliced pork, pull at 165-170°F. For pulled pork, take the internal temperature to 185°F. Let the meat rest, then chop or pull and mix in additional rub for extra flavor.