i am getting ready to smoke my second ever pulled pork picnic , i am going to a top fuel drag race weekend here in england and i need to practice my smoking skills before i make a fool of myself in front of a gang of friends and family lol
so i thought i would let you guys see what i do blow by blow and please feel free to comment as i want to be able to impress them with the knowledge i have gained from you all
i went and bought a lower shoulder of pork earlier today at a local market stall
it was rind on and still had the trotter attached and a small rack of ribs about 6 inches long
this is what i was left with after removing all the rind ,the ribs and the trotter the skin will be used tomorrow when i crisp it all for "crackling" the ribs will be MY treat lol
this is the brine i have made it has a whole onion softened in EVOO with 2 tsp of crushed garlic , 4 tbs of dark brown sugar, 3 tbs of salt and 1 tbs of paprika i threw in the ice to cool it all down and i have loaded the pork and ribs in it and put it in the refrigerator until tomorrow night when i will start the cook at about midnight in my home built UDS and the prototype temperature controller i built a couple of days ago
THE BIG QUESTION IS will it work???????? total outlay on this controller LESS THAN £20.00 ($35.00)
more info when it happens lol watch this space !!!!