Memorial Day Pork Shoulder

[djsmokesupreme]

Starting a Sunday smoke. Starting with a small boneless pork shoulder, injected with 1 cup of a half and half mixture of bourbon and apple juice, with a packet of Saizon (Cuban pork seasoning) mixed in. I’ve liberally coated it with Jeff’s Rib Rub. Just waiting for the Weber Smokey Mountain to come to temp.

 

[6GRILLZNTN]

Keep us posted, and don't forget to take pics.

 

[djsmokesupreme]

Ask and ye shall receive.

 

[gmc2003]

Looks like a good start. Enjoy

Chris

 

[djsmokesupreme]

here's the shoulder after a few hours over natural lump charcoal and cherry wood. IT was 160 and I'm moving it to an aluminum pan and wrapping it to finish.

 

[djsmokesupreme]

IT is 185 and its getting re-wrapped and going into the cooler to rest for an hour.