Happy New Year everybody!
I've had a pork shoulder in a brine for the last 3 days and decided today was the day to get it done.
I normally use the everyday salt and sugar brine but this time I added some Lemon Rosemary Rub from Pampered Chef. I wasn't sure you would be able to tell the difference but who knows.
I patted it dry. You could certainly smell the difference when it was sitting in the pan.
Then I layered the mustard on and covered one side with John Henry's Smokehouse Rub and onion powder
On the flip side I did it in reverse. Onion powder and then the smokehouse rub. Why? I don't know.. just something different.
I didn't let it sit overnight after it was rubbed down and I was kicking myself for not doing it last night but I was busy researching another project.
I know it would have made a difference but I was ok with it.
Anyhow, I put it on my Smoke Hollow electric set at 250 with the AMNPS and Pitmaster's Choice in the mailbox mod at 9. I went out a couple times to make sure the pellets were still going, and they were.
Took it off at 5:30 when it hit 175 IT and let it rest for about 20 minutes before digging in.
I was pleased with the results...
And the Bear view
Thanks for looking