Prepping the smoker for another 15+ hour round. Smoking a 10 pound pork shoulder for a party tomorrow. I'm sicker than a dog, so this will be fun....
Using pecan and maple wood. And made my famous dust rub. Basically a ton of brown sugar, white sugar, half a cup of paprika, ground ginger, onion, garlic, and thyme. I've been dry bringing the shoulder for the past 24 hours. It will now be dusted and smoked at 200F for 15-20 hours. I have just enough wood and pellets to last that long. May break out some mesquite as well.
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR
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