Some of the nicest shoulders i've made - thanks to ChefSteps and pretty wild it came out just like the photo!
Used this recipe:
https://www.chefsteps.com/activities/ultimate-modernist-bbq-pork-shoulder
← this should be in everyones favorites list.
Followed the recipe but omitted the pink salt, honey and liquid smoke.
Randomly added home made chili powder and other spices to the bag.
Circulate…
After the bath, placed the shoulders in the fridge over night.
Patted and rinsed to remove the jelly and fat.
Placed on couter top with a fan to dry the surface
Used the Rub (from the recipe)
Smoked 2 hours @150 - 200
Smoked 1 more hour @~275
(probed at 150f) and pulled it.
