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.
Pork Shoulder Smoking on the Fifth of July (thought it could be a song title, too)
- Thread starter minger
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