[8lug]

Originally Posted by T.G

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.

Now thats the sprit!!!!

How long do you smoke the cheese for. I'd like to try.