Well our pork shoulder is in the smoker. This is going to be a first for me so we shall see where we end up,
Linda chose the recipe from Alton Brown on Food Network you can see it here
What we did was to use a plastic tub we got from dollar store to be able to soak it in the molasses brine overnight.
Then we had a crisis this morn because before we put the rub on Linda started having thoughts about the skin needing to come off and in the recipe he makes no mention of this.
I looked at what Darren had done and took the view he had his off from the pics, no time to ask. So that caused a further run to the workshop to sharpen the knives in this house. Man I am going to buy a set and lock them up so when I want a sharp knife I have it. My wife has no respect for sharp objects or blunt ones but sharp enough to cut yourself when you force it to do something its not capable of because its BLUNT!!! woman. sorry but I think some of you know what I mean.
So the precious minutes of getting up early to get this shoulder its cooking time, are ticking away while we do all these extraneous activities.
Cooking together is fun...Not ...but sometimes, we a team at times.
So now all I got to do is keep that puppy smoking and at the correct temp which Alton is calling as 210F ,I thought that was a bit low but hey who am I.
Brent....next week the PID has just been moved to the very top of the list ....right up there because this hit and miss thermostat nonsense is out.
I am going to have to look up your thread and check out the details, expect an email from me.
Visitors arrive at 5pm right now we got a drizzle that is from the rain that you guys down south west sent us last night and it looks like until afternoon. Hopefully it clears by late afternoon.
No mechanic duties today, yippee, my union says I don't have to work in the rain.
Have a good one guys my stomach is grumbling already.