Since I was already firing up the smoker for pulled pork I figured I'd try a new experiment that I'll call Vampire Pork just because I can.
Started with a 50/50 mix of coarse ground black pepper and smoked Kosher salt and a whole mess of garlic cloves.
(For easier "peeling" of all those cloves, I simply threw 3 whole small bulbs in a Tupperware bowl, slapped the lid on it and shook the heck out of it.)
Using a paring knife, I poked a bunch of holes in the pork shoulder and promptly filled with a garlic cloves.
After all the garlic cloves have been snuggled in their beds.. a simple rub with the salt/pepper mix.
Zero Dark Thirty and the pork is on!
With a 60# hopper full of pellets and a full water pan I can probably have a nap. Yes, I used my headlamp to get this picture.
Sitting at 165 right now.. and obviously the sun came up!
Started with a 50/50 mix of coarse ground black pepper and smoked Kosher salt and a whole mess of garlic cloves.
(For easier "peeling" of all those cloves, I simply threw 3 whole small bulbs in a Tupperware bowl, slapped the lid on it and shook the heck out of it.)
Using a paring knife, I poked a bunch of holes in the pork shoulder and promptly filled with a garlic cloves.
After all the garlic cloves have been snuggled in their beds.. a simple rub with the salt/pepper mix.
Zero Dark Thirty and the pork is on!
With a 60# hopper full of pellets and a full water pan I can probably have a nap. Yes, I used my headlamp to get this picture.
Sitting at 165 right now.. and obviously the sun came up!