Now that spring is finally upon us here in southern Indiana I've been fighting the temptation to fire up the smoker until I had decided what I want my 2013 project to be. I've always been the type of person to try something new or do common things in an uncommon way and I've never walked away from a challenge. With that said last years project was a perfect pork butt, which I feel I accomplished and posted the Q-view late last year detailing my process. This year I've decided to take it a step further and I've decided on the entire pork shoulder (butt and picnic). I just got off the phone with my local butcher and he picked out a 24 pound beauty for me, skin still attached and everything ready to go for me to hit the ground running. My initial post of the year is to seek advice. I plan on using certain things that I did with my now (locally) famous pork butt, but I welcome ALL suggestions, temp, brine, rub, type of wood....ANYTHING. I like hearing what others do and typically take things from several suggestions and attempt to put my own spin on it and usually I end up with a decent product. When it is completed I will of course post my 1st attempt on here with pics and all, but right now my brain is racing with ideas.....Thanks in advance to anyone who takes the time to send a suggestion, idea, or advice my way!
Mike
Mike
