Tuesday, February 9, 2010

Pork Shoulder

This weekend I did a bone-in pork shoulder and it turned out ok. I injected it with apple juice and some spices, marinated it in a mixture of mustard and honey and rub over night and smoked it for nine hours. It was good for my first time, although I could have smoked it longer because I couldn't pull all of it. So I pulled some of it and mixed it with bbq sauce and sliced some of it.








2 comments:

SWS said...

Yum!!

Sunny said...

Bob, next time go to 195-200 degrees internal temp... foil wrap and rest in dry cooler or insulated oven for at least 1 hour...

this is jeff btw... i'm too lazy to switch accounts!