A week before Christmas, I smoked some pork shoulder and ribs, as a test run. Here's the result of a 10 hour smoke of pork shoulder. I lined the heat beads in a snake fashion, lit 8 of them and loaded up with hickory. I smoked two cuts of pork for Christmas, first brining it for a day. This one turned out better than the first, so will definitely brine again. However after eating pulled pork for nearly two weeks now, I won't be doing this for awhile hahaha.
1 comment:
Yump yump! Pulled pork and coleslaw sandwich! Yump yump!
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