Re: What's in your smoker?
Haven't played in this thread for awhile...
On Saturday, injected a 6lb pork shoulder cut with fresh squeezed calamasi juice and leftover vinegar / sugar brine from some jalapenos that I had pickled and canned back in June, rubbed with ground hatch chilies, onion, garlic, salt, sugar, oregano, cumin & msg.
BBQ'd Sunday w/ oak & cherry.
Oh, and 16 lbs of smoked cheese in the other smoker while I was waiting.
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