Smoked Pork Shoulder

    For the dry rub
    2 tablespoons kosher salt
    2 tablespoons freshly ground black pepper
    2 tablespoons granulated sugar
    3 tablespoons garlic powder
    2 tablespoons onion powder
    3 tablespoons paprika
    1 tablespoon ground sage
    2 teaspoons dried oregano
    1 teaspoon dry mustard
    1 teaspoon cayenne pepper
    For the pork shoulder
    1 (8-to 10-pound) bone-in pork shoulder
    Vinegar Barbecue Sauce (optional)



In a small bowl, mix all the ingredients.

Rub the spice mixture thoroughly over the pork shoulder. Wrap the pork in plastic wrap and 
refrigerate for at least 8 hours and up to 24 hours.

Smoke the pork shoulder

About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature.

Heat your smoker to 225°F (105°C). This may require several additions of water-soaked wood to keep 
the smoke going.

When the temperature of the smoker has reached a constant 225°F (105°C), place the pork shoulder, 
fatty side up, on the rack. Close the lid and adjust the vents so the smoke flows freely throughout 
the smoker.

Cook until the meat is exceptionally and sigh-inducingly tender and reaches an internal temperature 
of 165° to 175°F (85° to 90°C), somewhere between 10 to 14 hours or about 1 1/2 hours per pound of 
meat. Let the meat rest for at least 30 minutes.