11 April 2009

Smokin

April 11, 5am, the first pork shoulder and brisket of the year are on the smoker.

The rub is something I throw together that seems to work out well. Mainly it's brown sugar, perhaps two thirds. The rest is white sugar, paprika, garlic powder, salt, pepper. Lots of rub on the meat and then allowed to set in the fridge overnight.

The fire is the basic Kingsford charcoal along with some soaked wood chips or chunks. Usually hickory or a fruit wood like apple or cherry. I cut down a maple tree in the yard last year and have been drying some of that in the garage for use later in the year.

I'll keep the temp around 220 for the next 12 hours.
Verdict: Some amazing stuff. I thought the brisket was better than the pork but most of the eaters thought the reverse.

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