OK, so I've smoked 2 pork shoulders before and took all the "before" and "during" pics, but never ended up taking the "finished" pics (forgot once I got that first bite)...today is the day I'm going to try and get them all in. I rubbed down a 10-lb boneless (not sure why, but the butcher deboned it while I was waiting) pork shoulder with mustard and a dry rub that I made up with some turbinado, brown sugar, ancho chili pepper, cayenne pepper, chipotle pepper, regular paprika, hot hungarian paprika, italian seasoning, garlic powder, and onion powder (sorry, I don't have the amounts handy...I somehow lost it between when I mixed it up last week and today).
Got the MES30 smoker set at 250, using a mix of apple, pecan, and hickory pellets with my AMNPS.
So here's the rubbed down, post-overnight rest (with a bit of extra rub applied this morning):
Here goes nothing!
Got the MES30 smoker set at 250, using a mix of apple, pecan, and hickory pellets with my AMNPS.
So here's the rubbed down, post-overnight rest (with a bit of extra rub applied this morning):
Here goes nothing!
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