- 1 large whole pork shoulder, bone not removed
- ¼ cup kosher salt
- ¼ cup black pepper
- 1 cup brown sugar
- 2 tbsp. Garlic powder
- 2 tbsp. Onion powder
- 4 tbsp. Smoked paprika
- 1 tsp. Cayenne pepper
- In a large bowl, mix all the seasonings well. Rub the seasonings on the pork shoulder, making sure to get in all the nooks and crannies of the pork and cover it all entirely until the seasoning is used up. Allow the pork shoulder to rest for an hour before placing in the smoker.
- Once the smoker is up to temperature, place the pork shoulder on the rack, and begin to smoke. Allow the pork shoulder to smoke for at least 8 hours or until you can remove the bone from the pork smoothly without any meat attached to it.
Remove the pork from the smoker and shred it using forks or cut it into portions.
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here