7 pound 38 Ounce Pork Shoulder, Smoked at 180F Low and Slow for 6 hours and 51 minutes. moved the operation to my Oven at 350F till i reached an internal temp of 204F , at which point we cranked up the broiler to get that chicharron crackling skin on the top. I used a standard wet rub of seasonings consisting of olive oil, adobo, sofrito, himalayan salt, cracked pepper and obscene amounts of Garlic and injected , pierced liberally into the shoulder, let that marinade for 2 days before throwing it on the pellet grill at 6 am this morning. It turned out really delicious and smoky goodness. The Lumberjack competition blend pellets always turn out a stellar product.
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