Love that smoked pork meat.

[trucknchuck]

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• trucknchuck
• Jan 9, 2015

. Love to smoke pork roast and pork shoulder. I don't know about but I make my own dry rub and I also like to inject the night before. I mix my injection with Apple cider vinegar, Apple cider juice, orange juice, molasses, salt, worstchesire sauce, and soy sauce. After injecting and seasoning it sits in the fridge overnight. Next day I let it come up to room temp about 1 hour then in it goes for 12-14 hours.

 

[trucknchuck]

It's coocking right now. Been on since about 7 am in the smoker. I use a mix of almond and oak to smoke today.

 

[b-one]

Looks good, I just picked up a butt for next weekend! FWIW pork shoulder is a pork butt[emoji]128540[/emoji]

 

[gary s]

Hard to beat good pulled pork

Gary

 

[shaggy91954]

image.jpg

• trucknchuck
• Jan 9, 2015

. Love to smoke pork roast and pork shoulder. I don't know about but I make my own dry rub and I also like to inject the night before. I mix my injection with Apple cider vinegar, Apple cider juice, orange juice, molasses, salt, worstchesire sauce, and soy sauce. After injecting and seasoning it sits in the fridge overnight. Next day I let it come up to room temp about 1 hour then in it goes for 12-14 hours.

That sounds like a pretty good injection juice.  Care to share the amount of each ingredient?  I'd love to try that sometime. 

 

[trucknchuck]

Sure shaggy it's simpile. Start with 4 tablespoons Apple cider vinegar, 1/2 cup Apple cider juice, 1/2 cup oj, 4 table spoons werstchshier sauce, 4 table spoons soy sauce, 1/4 cup molasses, 1/8 teaspoon salt.

This is Per 4 pounds of pork meat. Double for every 4 pounds.

 

[shaggy91954]

Thanks Truck I'll try that soon.

 

[gary s]

Looks pretty tasty

Gary