So im having a bunch of family over for New Years dinner, and i decided to do a couple boneless shoulders for pulled pork. I got two 4 lb boneless shoulders, i rubbed them down pretty good with my favorite rub and let them sit in the fridge over night and put them in this morning with a ETA of 6 at the latest. I spray them down with a apple juice/rum mix every hour. They are looking and smelling awesome! Here is some starter pics to get you going.
Fresh meat, i have two of these.
Shoulders covered in rub and wrapped ready to sit all night.
Into the smoker.
Now here is what i also did, i had a small peice of loin that has been in a cure for canadian bacon and its ready to smoke. The smoker is too hot for the CB so i did some of this! I put a cooling rack over the top vent of the smoker, and then took a small box, poked a bunch of holes in it and put one of my extra smoker thermometers in the box so i can smoke the CB at the same time!
Loin on the rack over the top vent.
Covered with the box with the thermo in it.
More to come when finshed!
Fresh meat, i have two of these.
Shoulders covered in rub and wrapped ready to sit all night.
Into the smoker.
Now here is what i also did, i had a small peice of loin that has been in a cure for canadian bacon and its ready to smoke. The smoker is too hot for the CB so i did some of this! I put a cooling rack over the top vent of the smoker, and then took a small box, poked a bunch of holes in it and put one of my extra smoker thermometers in the box so i can smoke the CB at the same time!
Loin on the rack over the top vent.
Covered with the box with the thermo in it.
More to come when finshed!