Summer may not officially begin until June 21st, but here in the
Starting with a fresh, never frozen, butt, the obvious next step was to work up a rub. Luckily, Aaron had made me a copy of his all purpose rub.
With all the ingredients and my spice grinder ready, I soon had a batch mixed up and ready to go.
Containing ¼ cup of Hungarian paprika, 2 tbs brown sugar, 1 tbs white sugar, 1 tsp salt, 1 tsp celery salt, 1 tsp pepper, 1 tsp dry mustard, 1 tsp garlic powder, 1 tsp onion powder, and discretionary amounts of cumin and cayenne (I used 1 tsp each), Aaron’s rub recipe tasted like a great compliment to the smoke and pork.
There really isn’t a clean way to apply a rub, so I just dove in headfirst.
Once every square inch of the butt was covered in rub, I put everything in the fridge and eagerly waited for the next day.
Early Sunday morning, I got my big green egg ready for the butt.
Making sure to have a good amount of cherry chips spaced throughout the hardwood charcoal,
I soon had the place setter and grill on the egg and my fire started.
With cherry smoke wafting out of the egg, I went inside to grab my butt.
The shoulder had been sitting out for an hour, and was ready for the egg.
Once on the egg, I made sure the vents were open just enough and the egg was maintaining a steady temperature, and then went inside to start work on my bakewise biscuits.
About 8 hours later, I was surprised to see my
Regardless, I opened the lid and was extremely pleased with what I saw.
With my foil lined pan waiting, I got the pork shoulder off the grill and into the pan.
Knowing the pork would only get better, I tented it with foil
And let it sit for an hour or so.
Unfortunately, as soon as I had put my biscuits in the oven, I went to shred the pork and the power went out. With some hasty packing, the pork shoulder was thrown in a cooler and taken to a hotel. Fast forwarding to the next evening, with the power on, I took a look at the refrigerated piece of pork.
Too cold to shred, I settled with slicing it up.
Not too sound like an ass, but I think that’s some pretty good looking pork.
With a closer look, you can really see the smoke ring and the delicious crust that Aaron’s rub made.
So, maybe this particular