Page 1 of 9 123 ... LastLast
Results 1 to 10 of 85

Thread: Chris Lilly's Six-time World Championship Pork Shoulder injection and rub

  1. #1
    TVWBB Wizard
    Join Date
    Apr 2003
    Location
    Tulsa area, Oklahoma
    Posts
    1,815
    * Exported from MasterCook *

    Chris Lilly's Six-time World Championship Pork Shoulder

    Recipe By : Chris Lilly of Big Bob Gibson's
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    For the pork shoulder rub
    1/4 cup dark brown sugar
    1/2 cup white sugar
    1/2 cup paprika
    1/3 cup garlic salt
    1/3 cup kosher salt
    1 tablespoon chili powder
    1 teaspoon oregano leaves
    1 teaspoon cayenne pepper
    1 teaspoon ground cumin
    1 teaspoon black pepper
    -----------
    Pork injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup sugar
    1/4 cup salt
    2 tablespoons Worcestershire
    ------------
    1 whole pork shoulder (approximately 16 pounds)
    1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

    Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195F.

  2. #2
    TVWBB Super Fan
    Join Date
    Nov 2004
    Location
    Astoria, Queens, New York City
    Posts
    264
    I was JUST (like ten minutes ago) searching the web for this exact recipe!

    Very spooky.
    blue skies,
    bryan

  3. #3
    TVWBB Wizard
    Join Date
    Apr 2003
    Location
    Tulsa area, Oklahoma
    Posts
    1,815
    Women's intuition, dear heart, women's intuition.

    Keri C

  4. #4
    TVWBB Super Fan
    Join Date
    Jun 2005
    Location
    Manhattan Beach, CA
    Posts
    349
    You're scaring me Keri.
    Aloha,
    Ron

    A Boy and His Toys:
    Summit Platinum D6
    WSM
    Go Anywhere-Gasser
    22.5 One-Touch Gold
    22.5 One-Touch Platinum
    Baby Q

  5. #5
    TVWBB Super Fan
    Join Date
    Nov 2004
    Location
    Astoria, Queens, New York City
    Posts
    264
    What does your intuition tell you would be a good sauce recipe to go with this for pulled pork sandwiches?



    I am going to use this recipe as the basis for my Burning Man 72-butt rub.
    blue skies,
    bryan

  6. #6
    TVWBB Wizard
    Join Date
    Apr 2003
    Location
    Tulsa area, Oklahoma
    Posts
    1,815

  7. #7
    TVWBB Fan
    Join Date
    Jan 2004
    Location
    Maryland
    Posts
    168
    Keri,
    Have you done this rub yet? I was wondering if substituting turbanado sugar for the brown sugar would be wise? I haven't had much success with drying out brown sugar, the consistancy seems poor, and turbanado seems like a good substitute. As one of our gurus of Q, do you have any opinions on that?

  8. #8
    Guest
    Hi Keri -

    I'm new to the board(been lurkin' for a while) and I'm considering making this recipe, this weekend. I've made the Renonwed Mr.Brown(fantastic) - but I have two ?'s for you:

    1. Do you apply the rub any time prior to putting on the WSM - for example, the Renowned Mr. Brown had it applied 12 hours prior, and then again before placing on WSM.

    2. Can you give an idea of how much injection to inject? (I'm a complete newbie with injections.)

    Thanks,

    Joe

    Here's a pic of the Renowned Mr. Brown:

  9. #9
    TVWBB Wizard
    Join Date
    Apr 2003
    Location
    Tulsa area, Oklahoma
    Posts
    1,815
    Erich, yes, you could substitute turbinado for the brown sugar with no problem. I've used both.

    Joe, I've gotten to the point where, most times, I will apply my rubs, go build the fire while they sit, and put the meat on without letting it sit long at all. I DO let it sit long enough to form a liquidy layer over the meat, but since I usually do a mustard slather before the rub, that forms quickly.

    Since Chris specified that the recipe is enough for 1 16-lb pork shoulder, that means that it will also suffice for two pork butts as well. I've seen Chris specify to use 1/2 oz of injection per lb of meat, but the way I inject, I'm lucky if half of what I inject actually stays in the meat. Thus... when I inject, I place each pork butt down into its own 2-gallon ziplock bag. I divide the total amount of injection made by the recipe and allow half to each butt. Keep the needle moving - you want to place liquid in as many small areas throughout the meat as possible, and not in one long streak. The bag will catch your overflow, and you can run it through the needle again.

    Good luck!

    Keri C

  10. #10
    Guest
    Thanks Keri!! I'm making this tomorrow - it's a 14 pounder(untrimmed weight). Going to show the in-laws what real BBQ is. I really appreciate the help!

    Joe

Page 1 of 9 123 ... LastLast

Similar Threads

  1. Chris lillys championship Injection
    By Mike from Iowa in forum Barbecuing
    Replies: 2
    Last Post: 05-09-2012, 01:15 PM
  2. Chris Lilly's Pork Shoulder - Quebec version ! :)
    By Louis in forum Pork Recipes
    Replies: 7
    Last Post: 07-27-2011, 11:00 AM
  3. Chris Lilly's without the Injection????
    By John_H in forum Barbecuing
    Replies: 7
    Last Post: 12-03-2010, 05:06 PM
  4. Pork Shoulder: Championship Injection
    By Johnny in forum New WSM Owners
    Replies: 2
    Last Post: 12-03-2010, 06:18 AM
  5. Chris Lilly's Pork Shoulder vs. Mr. Brown
    By John_H in forum Barbecuing
    Replies: 15
    Last Post: 11-22-2010, 04:23 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •