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What are you cooking on Thursday?


LJWalter

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Man I need to check that out because I hate smoking in the snow lol. Have to let me know how it turned out, do you baste it, dry rub, talk to me lol.

I will gladly share my rub recipe, brine, and how I do it. The turkey got neglected today, the pork was inhaled by all! Usually cook about an 8/9 pound shoulder, have it soaking in brine for 24 hours. Rub down with yellow mustard, and apply the dry rub very literally. Let sit at room temp for about 2 hours, then cook for 1.5 hours per pound fat-cap side up at 225. Wrap in foil for 2 hours to rest, and the bone just pulls right out. You will find yourself feasting upon the yummy crispy coated top pieces as you pull. Glad to email you the recipe, let me know. This works great for smoking too, just allot less work.

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