IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
Had to cook some pork shoulders that were in the refrigerator.
I came home earlier this week and found a large insulated box sitting on my top doorstep. I looked inside to find two twin packs of pork that contained 4 large pork shoulder picnics, totaling about 46 pounds.
Turns out it was a return of favor for helping out a friend a few weeks back.
Trimmed 3 of the 4 shoulders and injected with Oakridge Game Changer Brine mixed with Peach Nectar.
Gave a heavy base coating of Oakridge Secret Weapon Rub, then a layer of Butch's Smack Your Lips Magic Dust.
Loaded the charcoal tray with Stubb's Briquettes and chunks of cherry wood.
Brought the smoker to temperature, and then put it into the smoker for an overnight cook at 245°.
The fourth shoulder was rubbed with a mixture of extra virgin olive oil, minced garlic, mexican oregano, maldon salt flakes, adobo seasoning, and some black pepper.
The shoulder was refrigerated and left to marinate all day today, overnight, and most of tomorrow. It will be cooked for Roasted Pork Pernil late tomorrow.
Time to relax now and watch some TV.
.
I came home earlier this week and found a large insulated box sitting on my top doorstep. I looked inside to find two twin packs of pork that contained 4 large pork shoulder picnics, totaling about 46 pounds.
Turns out it was a return of favor for helping out a friend a few weeks back.
Trimmed 3 of the 4 shoulders and injected with Oakridge Game Changer Brine mixed with Peach Nectar.
Gave a heavy base coating of Oakridge Secret Weapon Rub, then a layer of Butch's Smack Your Lips Magic Dust.
Loaded the charcoal tray with Stubb's Briquettes and chunks of cherry wood.
Brought the smoker to temperature, and then put it into the smoker for an overnight cook at 245°.
The fourth shoulder was rubbed with a mixture of extra virgin olive oil, minced garlic, mexican oregano, maldon salt flakes, adobo seasoning, and some black pepper.
The shoulder was refrigerated and left to marinate all day today, overnight, and most of tomorrow. It will be cooked for Roasted Pork Pernil late tomorrow.
Time to relax now and watch some TV.
.
Last edited:
op2:
