Smoked pork shoulder

Share your cooking methods and tips.

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.

Image

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

Image

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

Image

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.

Image[/QUOTE]

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

Image[/QUOTE]
http://innovativeoutdoorsmanllc.com
Wisconsin Bowhunters Association
Wisconsin Traditional Archers
User avatar
rancid crabtree
4X4 Bull
 
Posts: 149
Joined: Tue Jan 27, 2009 9:13 am
Location: Wisconsin

Return to Camp Cooking & Recipes

Who is online

Users browsing this forum: No registered users and 1 guest

















cron