I volunteered to do the meat for christmas at work. When I offered, I expected about 15lbs max, was asked to do 25.
I purchased three shoulders yesterday for right around $30. I could only smoke two at a time so I had to do two shifts.
First they were rinsed and rubbed with brown sugar/kosher salt and garlic powder. They then got the treatment of maple/hick/cherry for 3 hours each and then went into my oven to finish.
I started at 2pm Sunday. As of 7am Monday the internal temp is only 160. I hope to pull them tonight. My whole house had what I would consider and almost bacon like aroma this morning.
Ill take pics this evening.
I plan to pull it, vac seal and then reheat in boiling water in an industrial kitchen. Since its only Monday. I will freeze till Wed Night, then into the fridge. It will be reheated for lunchtime Friday.
Wanna make a finishing sauce but I dont know peoples stance on vinegar. I was thinking of making it, put it in a bottle and then allow people to choose at serving whether to use it or not.
Oh... I also made the BBQ sauce, I just winged it, we had it on chicken last night and it was great.
Recipe as follows:
48 oz of Ketchup
8 oz Smuckers Blackberry Jam
5 cap fulls of liquid hickory smoke
1/3 cup of Kosher Salt
1 tablespoon of dried chipolte
1 tablespoon of crushed red pepper
2 tablespoons of worchershire
1 cup of apple juice
1 cup blackberry wine( i made this too )
Cooked on low heat for 45mins. Sweet with a late hit of heat.