Get Your Grill On

Today, please welcome Ty Hillin from Paddlin’ Pigs BBQ to our stable of fine writers. Ty’s cooking one of the classic recipes in the barbeque world, Chris Lilly’s Pork Shoulder. It’s damn fine stuff. You can find more of Ty’s writing and stories about barbecue on his blog.

Today I’m smoking 2 pork shoulders. I’m using Chris Lilly’s Grand Championship Pork Shoulder Recipe from the book Peace Love & Barbecue. His recipe calls for an injection and dry rub. The injection was injected last night.

This morning I applied the rub at 5:00 AM and placed in the smoker at 6:30 AM. Pork butts(shoulders) cook for about an hour to an hour and a half per pound. For pulled pork, the internal temp needs to reach 195*. Here are the butts injected and rubbed.

Here are the Italian sausage fatties(breakfast logs). Look for Jimmy Dean or Jones bulk sausage logs at your grocery store. These will be chopped and added to pizzas and other Italian dishes.

Continue reading after the break….

Below is lunch for the cook. I threw on 2 fresh bratwurst and 2 fresh Jollypeno sausages from a local butcher. Sausages like these can be done in 1.5-2 hours. Hey, the cook needs something to eat while working on the main course.

After 13 hours in the smoker, the butts are done and ready to fall apart. I let them rest for about an hour and pulled them apart. Notice that the blade bones were removed cleanly. If the bone resists when pulling, the butts need to cook a little longer. The pulled pork will be used for sandwiches, tacos, and nachos.