willbird
Full Fledged Farker
- Joined
- Jun 30, 2012
- Location
- MOntpeli...
Snagged one from Maomart. Close to 9lbs. Enhanced with the 4% solution (no other options.
Cross cut the fat side down to meat and covered it with yellow mustard. Covered it with this rub and wrapped in lined butcher paper and put back in the fridge for overnight.
3 TB Cajun seasoning
4 TB brown sugar (repicpe called for turbinado brown but I used regular)
1/2 tp paprika
1/4 tp cumin
1/4 tp garlic powder
1/4 tp onion powder
1/4 tp salt.
Hope I did not go far wrong so far .??
Might add some finely chopped Shiitake mushrooms on top
Was planning on smoking at 250 til the bark looks nice, then foil (or maybe parchment paper) til it probes like butter (will play with the bone a bit) then pull and rest awile, then pull it for pulled pork.
Am I headed in the right direction ??
Same source for the rub recipe has a mop
1 cup beef broth
1-1/2 cup water
3/4 cup worchestershire
1/3 cup canola oil
1 tp MSG (may add some Maggi instead ?)
1 tp dry mustard (optional but I do have it on hand)
1tp garlic powder
1tp red pepper
Bill
Cross cut the fat side down to meat and covered it with yellow mustard. Covered it with this rub and wrapped in lined butcher paper and put back in the fridge for overnight.
3 TB Cajun seasoning
4 TB brown sugar (repicpe called for turbinado brown but I used regular)
1/2 tp paprika
1/4 tp cumin
1/4 tp garlic powder
1/4 tp onion powder
1/4 tp salt.
Hope I did not go far wrong so far .??
Might add some finely chopped Shiitake mushrooms on top
Was planning on smoking at 250 til the bark looks nice, then foil (or maybe parchment paper) til it probes like butter (will play with the bone a bit) then pull and rest awile, then pull it for pulled pork.
Am I headed in the right direction ??
Same source for the rub recipe has a mop
1 cup beef broth
1-1/2 cup water
3/4 cup worchestershire
1/3 cup canola oil
1 tp MSG (may add some Maggi instead ?)
1 tp dry mustard (optional but I do have it on hand)
1tp garlic powder
1tp red pepper
Bill
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