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Joined: Jan 2001
Posts: 21,317
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 21,317 |
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.
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Joined: Sep 2011
Posts: 60,755
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,755 |
You two got better results than I did, but it was my first time, and as they say, "Try, try, again".
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Jun 2001
Posts: 19,072
Campfire Ranger
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Campfire Ranger
Joined: Jun 2001
Posts: 19,072 |
Walmart carries some digital meat probes with a 4 ft pigtail on them for about $12. I use one in my smoker.
I just picked up a 6# pork shoulder roast from Costco yesterday for $1.99/pound. That is my for my next batch of summer sausage to mix with 24 pounds of elk,moose or deer and then smoke that as soon as the weather breaks here.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
As Dave said, smoke only takes at the start. Out here, oak is king. Red, white, scrub, whatever. Just no post oak available. Fruit woods are a bit strong for pork. Just my opinion.
But pork shoulder when it's for me is Mexican style. S&P, garlic, chile powder, oregano, and cumin. Chile powders are usually New Mex/Calif blend along with cayenne.
Sliced early like a roast, pulled for tacos/burros/enchiladas.
If you want a slaw, try sour cream, mayo, lime, habanero, cilantro, garlic, diced dill pickle, s&p. You can sub jalapeño, Serrano, etc. as your delicate senses or market dictates. This is also friggin great as a separate sauce and cabbage for fish tacos!
Sean
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