LM600
Full Fledged Farker
- Joined
- Jan 16, 2011
- Location
- Milton Keynes, UK
Here we have a bone in pork shoulder that was skinned, rubbed and clingfilm wrapped overnight.
Smoked at 225°F - 250°F for 18hrs with hickory.
The crackling I did seperately on my grill.
Smoked at 225°F - 250°F for 18hrs with hickory.
The crackling I did seperately on my grill.