Smoked Pork Shoulder (Smoker or Pit)

niedziela, 9 lutego 2014

Smoked Pork Shoulder (Smoker or Pit)

Time: 1 hrs 30 mins


  • 2 pork shoulder, roasts


  • 1 Mix all the spice mixture together until combined.
  • 2 In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
  • 3 Remove the roasts from the fridge.
  • 4 If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
  • 5 Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
  • 6 Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
  • 7 Cook on a pit or smoker for 1 hour per pound at 225 degrees.

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