Berkshire pigs or Kurobuta (meaning Kagoshima black pig) pork is known for its
marbling and flavor. I purchased my
whole pork shoulder from Snake River Farms.
The ordered the pork shoulder at the same time that I got my
Wagyu Briskett to reduce the shipping costs per item. I put the pork shoulder in freezer and stored
it for about a month. I decided to cook
it for my birthday.
I used my standard pork rub (insert link to recipe) and
mustard and let it sit overnight in the refrigerator.
The next day starting around 7:00 AM I setup my BGE for
indirect grilling with lump charcoal and applewood chunks. I used two drip pans due to size and my
remote temperature gauges to monitor meat and smoker temperatures.
I then smoked it at between 220-260 degree for nine (9)
hours.
I took the meat off at 180 internal meat temperature and
wrapped it in Aluminum foil and a towel and placed it inside a cooler for two
hours to let it rest. I then pulled all
the meat apart.
My happy two-year old with the Bone.
