JMSetzler
Babbling Farker
I picked up Myron Mixon's new book "Everyday Barbecue" earlier this week. I decided to try out his technique for "Pork Shoulder the Easy Way" for dinner tonight.
This technique includes a brine that is made of apple juice, white vinegar, brown sugar and salt. I also made a recipe of his rub and sauce from this book to try out. Just for good practice, I'm also using a little peach wood for smoke...
These are just about ready to come off the grill...
Lookin' forward to tasting them!