Re: What's in your smoker?
Pork shoulder came out great, the best I have done so far. What I changed this time was 6 hours in the cooler instead of <1. Even after 6 hours the meat was still at 190f. After that it fell apart, no real pulling needed. I just put the hunks in a big bowl and mixed with a fork. I used the drippings and what was left in the foil to make an N.C style sauce with apple cider vinegar, brown sugar, cinnamon, and red pepper.
|