Pit-Cooked Pork Shoulder — Martin’s Bar-B-Que Joint | Whole Hog BBQ | Nashville, Charleston, Birming
Excerpt from Life of Fire , Pat Martin
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Cooking tools:
- Barbecue pit
- Grill grate
- Cooling rack
- Gloves
- Instant-read thermometer
- Cutting board
- Baking sheet
- Refrigerator
- Measuring cup
- Plastic wrap
- Baking dish
- Hotel pan
- Cooler
Ingredients
- 1/3 cup Diamond Crystal kosher salt or Big Hoss Rub
- 1 whole skin-on pork shoulder (18-20 pounds)
- Vegetable oil, for the grates
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