So Food4less has pork shoulder for $1.50lb and i was thinking of spending sunday smoking it. Does anyone have any recipes or suggestions?
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So Food4less has pork shoulder for $1.50lb and i was thinking of spending sunday smoking it. Does anyone have any recipes or suggestions?
post rub: keep it on the smoker until you get to about 190-195 internal temp.
I usually keep the temperature of the smoker around 225 or so. takes about 10 hours for me.
youtube has a lot of videos, as well.
Inject it with whatever you like. I like Jim Beam with butter and garlic. Keep a spray bottle of apple juice handy to keep it moist and to form a nice sweet crust. Be careful to not oversmoke it (believe it or not).
So i finally found the website i used last time i smoked ribs. Its a really great website with a ton of info on grilling almost everything.
BBQ Ribs Recipes, Barbecue Recipes, Grilling Recipes, Baby Back Ribs, Barbecue Spare Ribs, Outdoor Cooking, Rating Barbecue Grills and Smokers
oversmoke it - do you mean until it is dry? I've never heard of too much smoke...
Meathead is the Man. And yes, you can "over smoke". I add wood chips at the start, and then every hour-hour fifteen for the first 4 hours. Make sure your water dish does not dry up. Good luck and please post pics.Quote:
Originally Posted by bob8880
I don't think I've ever oversmoked something with hickory or cherry, even after 10+ hours. I guess I could understand it with Mesquite - I really dislike that taste.
I like fruit wood, or, if I can find it, grape vines. 2 inch or better in diameter on the grape vines.
I don't know if it is still in print, it used to be available at BBQ Galore. the cookin' cajun' water smoker cook book.
seems to be available at amazon. Amazon.com: Cook'n Ca'jun water smoker cookbook: Recipes for the water smoker & grill: Sondra Hester: Books
Almost there
What sucks is that I can't smoke at my apartment.
No cigars
No weed
No pork
That's Pasadena for ya
Good luck to you and your wonderfully smoked chunks of pig
