Pork Shoulder Smoking on the Fifth of July (thought it could be a song title, too)

[minger]

Smoking a 7lb pork shoulder today. Brined it in water, brown sugar, kosher salt, garlic cloves and a few bay leaves for 72 hours. Patted it dry and rubbed it with sweet bunch of herbs and spices, then left it in the fridge for another ten hours.

 

[minger]

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• minger
• Jul 5, 2015