Championship Pork Butt

1 (6-8 lb.) bone-in pork shoulder roast (Boston Butt)

Pork Butt Injection Marinade

Pork But Dry Rub

Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade.

Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.

Fill wood chip tray and water tray. Heat smoker to 250 degrees. Smoke pork butt for 7 to 9 hours, or until meat thermometer reads 190 degrees, maintaining smoker temperature between 225 and 250 degrees. Remove, wrap in foil, and return to smoker for another hour. Let stand 15 minutes. Slice, shred or chop roast. Makes 10-12 servings.

Pork Butt Injection Marinade:

1/3 c. apple juice

1/3 c. white grape juice

¼ c. sugar

1-1/2 T. salt

Stir together all ingredients in a medium bowl. Store in an airtight container in refrigerator up to 2 weeks. Makes about 2/3 c.

Pork Butt Dry Rub:

8 tsp. salt

2 T. + 2 tsp. dark brown sugar

2 T. granulated sugar

2 T. paprika

1 tsp. garlic powder

1 tsp. pepper

½ tsp. dry mustard

½ tsp. ground cumin

¼ tsp. ground ginger

Stir together all ingredients. Store in an airtight container up to 1 month. Makes about 14 T.