So I'm smoking a pork shoulder tomorow...
and I'm freaking exited! Its in a brine right now, and tomorrow its going in the ceramic smoker.
It has the bone in, and skin on, and my question is: what side should I put it on first, and do I have to flip it or rotate it? (its going for about 10-12 hours at 210 degrees).
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7 Comments:
Delilah
I am excited for you. Glad to here you are brining as that is the secret to good eats. Suggest you put skin side up for slow cooking as the fat and juices will drain down during cooking to help keep the meat moist. No need to flip.The meat may be on the pink side due to brining which may turn some people off. Remind them that it is due to brining and that the meat has been brought to a safe temp, taking for granted you will be using a thermometer. 160 degrees for pork.
Good luck, wish I were there.
badbear at 3:46AM on 09/26/09
if you are going to use a rub, be very conservative with it as a lot of rubs contain salt and you've already brined the pork.
french tart at 5:02AM on 09/26/09
Check out the bulletin board and the pork recipes in the cooking section at virtualweberbullet.com.
I just bought a smoker and have done ribs, chicken, and (today) brisket. That site has given me a ton of good info.
Remander at 2:31PM on 09/26/09
What time will it be done and where do you live?
tusti at 2:49PM on 09/26/09
Its been in for 5 hours now and DAMN it smells good! My dogs haven't left the smoker since they saw me put the meat in this morning :)
The rub has no salt, I mixed it up myself, so it shouldn't be too salty.
thanks for the info, Remander!
p.s here is a picture of my (stepdads...) smoker
http://www.biggreenegg.com/ ITS AWSOME
delilah at 3:05PM on 09/26/09
I'm very jealous delilah!
BananaMonkey at 4:32PM on 09/26/09
I'll answer your questions--better yet, I'll show you how. Uh, yeah. . .that's the ticket. . .what's your address? (^_~)
betteirene at 2:28AM on 09/27/09