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Ingredients

• 1 tablespoon  paprika
• 1 tablespoon  sugar
• 1 tablespoon  kosher salt
• 1 tablespoon  freshly ground black pepper
• 1 teaspoon  freshly ground white pepper
• 1 teaspoon  granulated garlic
• 1 teaspoon  dry mustard
• 1   5- to 7-pound bone-in Boston butt or picnic shoulder
• 1 cup  prepared Cuban mojo marinade, strained (I prefer Nellie and Joe's brand)
• 6 to 8 cups  hickory or apple wood chips, soaked in water for at least 1 hour
•   Your favorite barbecue sauce

Description

This Started Out As Strictly A North Carolina-style Barbecue, But Over The Years It Has Evolved. The Rub Is More Memphis, And It Helps Produce A Better "outside Brown," Those Prized Bits Of Char That Get Chopped Into Pork Barbecue. The Injected

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