Gremlin grill smoked pork

1 servings

Ingredients

Quantity Ingredient
2 cups Sugar
2 tablespoons Paprika
¼ cup Table salt
1 teaspoon Black pepper; (ground fine)
¾ teaspoon Garlic powder
1½ teaspoon Chili powder; (bottled)
½ teaspoon Cayenne pepper
¼ teaspoon Cajun seasoning; (your choice, but
; pick one without
; much salt)
1 teaspoon Seasoning salt
One 5-pound Boston butt or shoulder cut
Margarine
Apple juice

Directions

DRY RUB

PORK

1. Score fat on roast but don't trim off.

2. In a large enough container, soak meat in hot sauce(Tabasco).

3. Move pork to a new, dry container. Massage the rub into every seam of meat and cut in the fat. The rub combines with hot sauce to form a thick paste.

4. Wrap tightly in plastic. Refrigerate for at least 24 hours.

5. Smoke pork roast 6 to 8 hours, depending upon the size. Baste with lots of margarine and apple juice.

6. When meat reaches 140-150 degrees F; remove and wrap in heavy tinfoil.

Douse with a lot of sauce— two parts Marty's Original Sauce to one part Jazzy Hot and Spicy Sauce or Fina's Finish to Rocket's Red Glare.

7. Put foil-wrapped pork back in smoker at 200-220 degrees F. Cook three hours to 165 degrees F.

8. When done, pull out the main bone. Pull the pork or slice it. Serve with two parts Fina's Finest Barbecue Sauce, one part Rocket's Red Glare sauce.

Serves 8

Copyright 1998 John Madden's Ultimate Tailgating.

Converted by MC_Buster.

NOTES : From John Madden's Ultimate Tailgating Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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