Pork Shoulder Smoking on the Fifth of July (thought it could be a song title, too)

Discussion in 'Pork' started by minger, Jul 5, 2015.

  1. Smoking a 7lb pork shoulder today. Brined it in water, brown sugar, kosher salt, garlic cloves and a few bay leaves for 72 hours. Patted it dry and rubbed it with sweet bunch of herbs and spices, then left it in the fridge for another ten hours.
     
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