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First smoke of 2014


R.I.P. Gone But Never Forgotten.
Joined Dec 4, 2010
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


Smoking Fanatic
Joined May 23, 2013
Just wondering, what was the temp outside, did you smoke this outside or what. I know Manitoba was having a wicked cold spell, and your not to far from there.


R.I.P. Gone But Never Forgotten.
Thread starter
Joined Dec 4, 2010
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!
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