Championship Barbecue

• Pork shoulder (Butt, not picnic)
• Also works for ribs and brisket
• Mop sauce:
• Vinegar
• onion
• jalapeAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAo peppers or hot sauce
• 1/2 stick butter
• brown sugar
• worcester sauce
• liquid smoke
• Honey
• Smoking chips - hickory for southern/Memphis, mesquite for Texas, fruitwood for NC style.
• Barbecue rub:
• 1/4 cup brown sugar
• 1/4 cup paprika
• 3 Tbsp black pepper
• 3 Tbsp coarse salt
• 2 tsp celery seeds
• 1 tsp cayenne pepper

1. Rub with BBQ rub.
2. Spread honey and brown sugar
3. Spray with mop sauce
4. Optional: inject spices
5. soak wood chips no more than 20 mins, or not at all. Cook low and slow for 16-20 hours until internal temp is 195-205, with 203 being the goal. Note that it will STALL at 150-160. Smoke initially at 250 until bark forms, then reduce to 220.
6. Wrap in foil when a nice dark bark has formed. Remove foil for the final 30 mins to dry the bark a little.
7. Before last 10 minutes, spray with honey and brown sugar, which will caramelize. Use water pan.

shoulder, works, mop sauce, vinegar, onion, peppers, butter, brown sugar, worcester sauce, liquid smoke, honey, smoking chips hickory, barbecue rub, brown sugar, paprika, black pepper, salt, celery seeds, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/championship-barbecue-52358021 (may not work)