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give it a whirly in a crock pot with liquid smoke.
give it a whirly in a crock pot with liquid smoke.
nice tire tread marks. you sure it's not a roadkill?Originally Posted by bob8880
I BELIEVE I'll have another beer!
You got me. The store was out of the pork shoulder so i had to find my own. Do you know how hard it is to find a pig (the food kind) wandering the streets in LA.nice tire tread marks. you sure it's not a roadkill?
"We still have some guys that haven't scored since Jesus was a baby" - Sutter
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any meat market in China Town. I used to do deep pit pig roasts for biker runs, had no trouble getting shoulders and or butts there.
The Peoples Republic of Pasadena. nuff said.
beef palace has awesome pork shoulder. yum.
Howard's on Duarte and San Gabriel in SG has a great selection of cuts.
The day before the meal, trim all of the excess fat that is thicker than 1/4 in., rub shoulder with olive oil liberally, and then apply you favorite BBQ dry rub, for pork you are better off with "sweeter" Kansas City or Memphis style rubs in my humble opinion. Depending on your smoker, the rest is all variable. The meat will only absorb the smoke for the first few hours or so, so keeping the smoker smoking after that is not necessary. The most important thing is a stable temp for the long burn, between 225-250 deg. It is very hard to over cook a pork shoulder if you keep the temps steady and low. Spraying or basting with a 50/50 mix of olive oil and apple juice is fine if you only do it once or twice over 8-10 hrs, "cuz if your lookin, your not cookin", and your temps will suffer...Happy smokin'!
Howie's Ranch Market. my bad.
here is the smoker that I am upgrading from an old air compressor tank turned into backyard fireplace.
btw, 15+ years of weather element = rust. unfortunately, there's no sand blaster at work, so an excessive sanding job using 40 grit will do fine.
stay tuned. there still is more work needing to be done.
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