My sister and brother-in-law came down to visit this weekend, so I decided to smoke a 8.5 pound pork shoulder in their honor. Above is a link to the video I shot and posted on Youtube. The cook took 12 3/4 hours and I used hickory, apple and red oak woods.
Turned out great!
3 comments:
I can still taste the wonderful dinner!!!!!!
Thank you soooo very much.
You are the bestest brother ever!!
xoxoxo,
jen
Whats the recipe for your dry rub on the pork shoulder?
Hi, This is a great video. I'm trying smoking for the first time ever. May i ask if brining is necessary? I see that some recipes actually brine their pork shoulders before smoking. And how about using the syringe to inject the marinade into the meat?
Ar these necessary steps?
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