Paprika, Ground Cumin Seed, Minced Onion, Salt, Pepper, Garlic Powder, Crushed Red Pepper, Chili Powder
I really don’t measure the ingredients out, just sort of throw them together in a bowl and create my own ratios to taste. Add or subtract ingredients to your liking – be creative and find what works for you. If I’m smoking for my family I tend to go heavy on the spiciness, if I’m smoking for company I make sure the rub is mild but still flavorful.
Pat the entire meat dry, then rub the entire pork shoulder’s surface with the rub, making sure to get in all the flaps and crevices. You can let it sit for 30 minute while you get the smoker ready or you can stick it back in the fridge for a day or so if you’re really prepared.
Setting up the smoker and cooking the meat:
Without getting into a heated discussion about lump vs. briquette charcoal, choose your charcoal and either mound it in the bottom of your smoker or stick it in a chimney to light it. Once the coals are good and hot (no longer flaming, covered in gray ash), spread them out to evenly cover the bottom of the smoker, then place pre-soaked wood chips on the coals and quickly assemble the rest of the smoker (water pan, drip pans if using, meat, and lid) so minimal smoke escapes.
Cook until the internal temperature of the pork reaches 160-165 degrees (F), adding more coals/wood chips as necessary. Remove the meat, wrap in foil, then replace on cooking grate and cook until the internal cooking temperature of the pork reaches 190-200 degrees (F). It’s technically safe to eat once it hits 160, it’s just more difficult to pull into delicious pulled pork strips at that temp. Remove from smoker, let stand for about an hour or so, then unwrap, pull, and enjoy on bread/buns/biscuits or without. Pour on your favorite sauce and enjoy!