First smoke of 2014

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R.I.P. Gone But Never Forgotten.
Original poster
Dec 4, 2010
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! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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