First Smoke of the Year
Been at it for about an hour already.
3 pork shoulders all about 9-10lbs.
Trying something a little different with one of them and not going to tell the wife until after she tries it.
Since she doesn't eat sugar any more and my normal injection uses sugar I tried using pickle juice to inject it with. Over the winter I used pickle juice as a brine for some chicken and everyone loved it. Tonight we will find out how it comes out with the pork.
Oooh, jealous! Sounds delicious. Curious to hear how the Pickle juice turns out.
We bought some Boston Butts yesterday that I plan on smoking next weekend. Firing up the smoker today to do some Smoked Root Beer Wings to go with some Margaritas the wife has planned for later.
Everyone really liked the pickle juice injected one. I thought it tasted really good.
Used apple wood, the pickle juice injection the night before, and the rub recipe that DPrekel posted in the no sugar thread I started a while back.
For Pork rub I mix this in a big container:
1 cup fresh ground pepper
1 cup kosher salt
1/4 cup fresh ground coriander
1/4 cup celery seed
1/2 cup sweet paprika
Grinding your own pepper and coriander yields a very potent flavor profile, I highly recommend trying it!
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