Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Smoked Pork Shoulder.

I use alder as I have a large supply and like the flavor.



I usually finish off in the oven.



Personal preference is to give an overnight salt rub, then a dry rub before going into the smoker. I don't remember the name of the dry rub recipe but as I recall salt, brown sugar, and some spices.