Hey everyone. Been working on a black pepper home cured ham, and I finally got time to smoke a tester. Got a small 3 lb boneless shoulder and put it in my brine for 2+ days and rolled it in fresh cracked black pepper! I'm not a HUGE black pepper man but damn it tastes pretty darn good! Here are the pics:
Here's the boneless shoulder:
In the brine:
I took it out the brine & patted it dry. Then I tied it up & rolled in the freshly cracked coarse black pepper and returned it to the fridge for a couple hours to dry off:
And on to the smoker with some lychee wood for smoke:
Pulled it off at 155˚
... and rested:
Sliced:
Man this was good! A keeper for sure! Thanks for looking...
Cheers
Here's the boneless shoulder:
In the brine:
I took it out the brine & patted it dry. Then I tied it up & rolled in the freshly cracked coarse black pepper and returned it to the fridge for a couple hours to dry off:
And on to the smoker with some lychee wood for smoke:
Pulled it off at 155˚
... and rested:
Sliced:
Man this was good! A keeper for sure! Thanks for looking...
Cheers
Last edited:
