Smoked Pork Shoulder

[ClemsonTiger]

10 lbs. pork shoulder cut into two 5 lbs. halves.

Inject with apple juice & sea salt, dry rub with powdered mustard, powdered garlic, salt and pepper mixed with vinegar. Score fat cap.

Smoke fat side up at 210 degrees for 5 hours with apple wood chips and apple cider bottom pan.

 

[Trannyguy]

Man that looks fantastic. Other then boating smoking meat is another one of my hobbies that I really enjoy. What kinda smoker you use?

 

[ClemsonTiger]

I use an electric Smoke Hollow smoker.

It does the job preatty good. I really want a Traeger smoker, but that’s for another day.

 

[djetok]

I use an electric Smoke Hollow smoker.

It does the job preatty good. I really want a Traeger smoker, but that’s for another day.

Ok I just reply to your other thread and now I understand your color issue. The electric will not get the bark your looking for. Try a wsm. For 300 dollars it works great. For a hundred or so build a uds (ugly drum smoker) they also do a great job and if you build it right , they can hold temps for 4 to 5 hours without a refuel.

 

[Snofire]

What internal temp are you getting that too? 10lb for 5 hours at that temp really low.