Discussion in 'Pork' started by juice, Apr 1, 2010.

  1. Here are a couple of pictures from this morning. I'm smoking a 7# shoulder and a ham shank to take to the parents tomorrow. Simply covered in mustard and some of my favorite rub I get from a local pro here in town. Using white oak and also some apple. I'll post some mid-smoke pics in a bit.
  2. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Looking good, can't wait to see the finished product. [​IMG]
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everythig looks good so far and I would really like to see the finished Qview.
  4. UPDATE*
    Here's the shoulder. Just got to 160* and has formed a great bark so I'm putting it into a roasting pan with apple juice, vinegar and a little more rub.

    Got the shoulder taken care of so now I'm putting the ham hock in.

    **More to come...
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks like its a great day around the smoker and gonna be some good eats as well
  6. caveman

    caveman Master of the Pit SMF Premier Member

    Shoulder looks great. Can't wait to see the ham.
  7. remlle

    remlle Newbie

    what temp did you use?
  8. dforbes

    dforbes Meat Mopper

    looks great, you guys are making me hungry.
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    wow looking good, bet it will taste even better
  10. Remelle, I kept it around 220*.

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