I smoked a 8.5lb pork shoulder yesterday and it was fantastic! I did use the basic brine instructions and it soaked over night prior to smoking. I did a few deviations from the recipe per the comments of others. One was that I used Big James' Pork Rub (which you can search on here). I smoked for 9hrs maintaining 200-220F, but I did wrap in foil half way through. And finally I cooked it with the fat side up. After 9hrs, I pulled it off and let it rest for 20-30mim. Results: "fall off the bone", juiciest, tastiest pork shoulder I ever had. I served a party of 12 and it was plenty. People raved about it all night. What a great feeling!
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I smoked a 8.5lb pork shoulder yesterday and it was fantastic! I did use the basic brine...