Two shoulders (and 2 chucks) to get ready and into the freezer for gifts.
shoulders into the briny deep, looks like we're gonna need a bigger pot... thank goodness for ziplocs.
All sortsa stuff in this brine: maple syrup, sugars, dijon, spices, herbs, garlic, worsty, fresh ginger, orange, +
brined for about 9-10 hours, then rinsed and let rest overnight. Meant to put rub on, but went to a party instead, so the rub didn't get on til the next day.
into the fridge for a few hours of rest in the rub: brown sugar, paprika, chili powder, herbes de provence because someone mentioned it here the other day (!), cumin, dry mustard, garam masala, lemon adobo, a few other usual suspects.and into the CSE at 225..
foiled after about 4 hours @ 160 with apricot nectar and maker's mark, back in for about 4 more hours. toweled and in the cooler for 2 hours. It's falling apart.
got 6 nice pork presents chillin' in the freezer. Going to give them with some of Soflaquer's finishing sauce.