First smoke of 2014

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

flareside92

R.I.P. Gone But Never Forgotten.
Original poster
Dec 4, 2010
131
15
NW Iowa
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


Final shot


Thanks for looking
 
The outside temp was actually -2. I had the smoker inside my non insulated barn. It even has a few holes in it.

It needs a lot of work but it beats fighting the cold

Makes the barn smell nice too!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky