I think this hunk of meat is called a pork blade roast. It was a great deal at the store, so I decided to throw it in the MES 30 today.
I brined it overnight in 1/2 cup of Kosher salt and 1/4 cup of brown sugar.
I applied a Father's day gift rub for 6 hours, and this is what it looked like before I cooked it:
And the other side:
I smoked it at 230 for 4 hours and added a combo of hickory and apple chips for 2.5 hours.
Here is the end result:
And all plated up:
Great smoke flavor and very tender and moist.
I brined it overnight in 1/2 cup of Kosher salt and 1/4 cup of brown sugar.
I applied a Father's day gift rub for 6 hours, and this is what it looked like before I cooked it:
And the other side:
I smoked it at 230 for 4 hours and added a combo of hickory and apple chips for 2.5 hours.
Here is the end result:
And all plated up:
Great smoke flavor and very tender and moist.
