55.5 F
San Francisco
Sunday, September 13, 2020

Smoked Pork Shoulder

There’s a big difference between competition and home bbq.  The biggest difference is that there isn’t a lot of stress when it comes to the home bbq. For some reason, the temps are working and you have all the ingredients needed. Today I smoked some pork shoulder. Instead of putting it in whole, I decided to butterfly it and season the inside. The rule when seasoning the inside of any meat is to fully cook it to avoid getting sick.

Really simple, I used my favorite rub. Then smoked the shoulder for 4.5 hours at 225 degrees. It was a true set it and forget it cook.

Edel Alonhttp://edelalon.com
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.

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