Smoked pork shoulder

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Smoked pork shoulder

Postby rancid crabtree » Tue Jan 27, 2009 8:03 pm

I had two nice 4 Lbs. boneless buts that just begging for the smoker so I fired her up.


But first, I gave them a good rub down with yellow mustard. Treat your meat well. A good rubdown is relaxing


They will spend the next 8 hours in the smoker between 180 and 200F with Hickory smoke.


Every few hours, I will spray them down with a mixture of 4 parts water and 1 part Vinegar.

Here it is after 3 hours. Time to add more hickory sawdust and spray it down with the vinegar water mixture.


It turned out great! I sliced up one and vacuum sealed the other for the freezer.

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