- Mar 4, 2016
- 40
- 18
Havent posted in a while, but have found the time to try one of these out.
Didnt document the pre on the smoker process, but started with a 9lb pork picnic shoulder. Should of done a bit more reading but oh well. Have it a rinse in cool water then rubbed it down with a store bought pork rub. I Forgot about the mustard, next time. Wrapped it in plastic, put in fridge overnight.
Got smoker to 220ish, using last handful of pecan, and rest of smoke will ve apple. I applied a bit more rub and tossed onto smoker. Got some apple juice to spray onto it every hour or so quickly while adding more wood chips.
I have it on the rack with fat cap on bottom, is this good or should it be fat side up?
Unsure if im going to foil it or not, guess ive got plenty of time to read thru others logs n decide on it.
Im 2 hours in, its already 95 degrees out at 11am, off to get some cold IPAs to marinate myself with
Didnt document the pre on the smoker process, but started with a 9lb pork picnic shoulder. Should of done a bit more reading but oh well. Have it a rinse in cool water then rubbed it down with a store bought pork rub. I Forgot about the mustard, next time. Wrapped it in plastic, put in fridge overnight.
Got smoker to 220ish, using last handful of pecan, and rest of smoke will ve apple. I applied a bit more rub and tossed onto smoker. Got some apple juice to spray onto it every hour or so quickly while adding more wood chips.
I have it on the rack with fat cap on bottom, is this good or should it be fat side up?
Unsure if im going to foil it or not, guess ive got plenty of time to read thru others logs n decide on it.
Im 2 hours in, its already 95 degrees out at 11am, off to get some cold IPAs to marinate myself with
