Heck, am I even calling it right?
It's a solid hunk of pork maybe 8 pounds. It looks like a bunch of pork chops stacked high -- rib bone and all. Anyway...
I made a rouge marinade: Garlic powder and minced garlic, White Pepper, Black Pepper, Cayenne Pepper, Apple Cider Vinegar, Orange Juice, Vodka and some small dash of poultry seasoning mix.
Soaked only 4 hours. (Is that okay?) and smoked at 275-325 (constantly adjusted, who knows) for 12 hours (okay, when it hit 150 degress?)
is this thing working? Hello?
What would you do differently?