Did a half pork shoulder and a small double smoked ham yesterday. Had never done either before so it was a fun learning smoke.
Injected the shoulder with straight apple juice and rubbed down and ready to go.
Injected the ham with a store bought sauce that was thinned out with water and apple cider vinegar...rubbed down and ready to go.
Pork loin smoked for about 2 and 15 and some shots of it sliced.
Ham cooked for about 3 hours and glazed several times with the same sauce mixture.
And a few slices of it as well.
Gave some to my neighbor last night after cooking and some to a few co-workers today. Got great review and so far the ham was more popular. I wouldn't hesitate to do either again.
Injected the shoulder with straight apple juice and rubbed down and ready to go.
Injected the ham with a store bought sauce that was thinned out with water and apple cider vinegar...rubbed down and ready to go.
Pork loin smoked for about 2 and 15 and some shots of it sliced.
Ham cooked for about 3 hours and glazed several times with the same sauce mixture.
And a few slices of it as well.
Gave some to my neighbor last night after cooking and some to a few co-workers today. Got great review and so far the ham was more popular. I wouldn't hesitate to do either again.
