- Sep 3, 2015
- 18
- 12
And, it came out great! I am very happy with the result - it was moist and the bark was incredible. I don't think I'll ever foil pork again.
I started with an 7 pound pork shoulder, bone in, skin on that I lucked into for $0.69 a pound. I removed the skin, brined overnight with a basic salt and brown sugar rub with a some allspice and rosemary. After the brine was complete I patted it dry, slathered with mustard and coated in my pork rub recipe. Another night in the fridge and then the next evening it went into the MES at 225 with mostly apple and a touch of hickory, with a pan of beans to keep it company. that shoulder bone came out with no resistance at all. By 2 pm the next day we were eating some delicious pulled pork.
Thanks to all here who share their wisdom so that we can all eat some great BBQ!
I started with an 7 pound pork shoulder, bone in, skin on that I lucked into for $0.69 a pound. I removed the skin, brined overnight with a basic salt and brown sugar rub with a some allspice and rosemary. After the brine was complete I patted it dry, slathered with mustard and coated in my pork rub recipe. Another night in the fridge and then the next evening it went into the MES at 225 with mostly apple and a touch of hickory, with a pan of beans to keep it company. that shoulder bone came out with no resistance at all. By 2 pm the next day we were eating some delicious pulled pork.
Thanks to all here who share their wisdom so that we can all eat some great BBQ!
