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Old 01-25-2013, 07:56 PM   #1
On the road to being a farker

Join Date: 06-11-12
Location: Waynesville, NC
Default Cookin Myron Mixon's Pork Shoulder

I am going to make Myron Mixon's pork shoulder from his Smokin book this weekend. I have the injection, Vinegar sauce, and rub made, and am planning on making the glaze after putting the pig to the heat.

What is the overall opinion of this combination for making BBQ, I think the sauce, injection, and rub all tasted pretty good by themselves,so lets hear about what you thought
bo_gator's Carolina Mountain Que

Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen

You mean Sriricha isn't one of the four basic food groups :?:
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