Rome wasn't built in a day and either was anyone's favourite process for smoking anything/something. Everyone of us, can still learn from the next guy or gal. This site has at one time or another, reinforced, corrected and/or added to what I thought was my ultimate. Do we ever reach the "ultimate" or are we still messing with the penultimate? I would like to believe the latter because when we quit experimenting, we become ossified, mummified and generally uninteresting.
With that in mind.........you folks have been a great help in keeping me flexible and alive. So far (I say, "so far") this is my best.
I created a duel this week between a butt and a picnic. The picnic won.
MARINADE: Surface applied and injected, then zip locked bagged and refrigerated 24 hours.
4 c. apple juice
1 & 1/2 c. cider vinegar
1 bottle Goya Ginger Beer
2 tbs kosher salt
2 tsp garlic powder
Rinsed in cold water and dried.
RUB: Apply vegetable oil, then the rub and after 30 min. (to allow the oil to break down spices) slathered with yellow mustard.
2 tbs kosher salt
1/2 c. dark brown sugar
2 tsp onion powder
1 tbs cinnamon
1 tsp celery seed
1 1/2 tsp chili powder
2 tsp pimenton
1 tsp cayenne
3 tbs chopped garlic from a jar.
Foil wrap and refrigerate 24 hours.
SMOKE: "Sacred Blue Smoke"!! Using mixed apple-cherry wood at 225 degrees with left over marinade in evaporator pan.
Every 3 hours I added wood, evaporator marinade and basted with the dripping. This was done 3 times.
I began with a netted 6 lb boneless picnic and after 13 hours, pulled 5 lbs of pork with my fingers as I didn't need rakes.
The netting was soaked with a warmed half bottle of Goya Ginger Beer, to extract the goodness from the crust (I never write bark, gonna, wanna, y'all, sammy or yummy). To that, was added 3 tbs of rub, disolved in a 1/4 c. of vegetable oil for a finish.
I have, what I believe to be educated reasons for doing what was done. Most if not all, came from here.
Rich a.k.a. KK