Ингридиенты
6-10 pound pork shoulder , large brisket, or other large, medium fat meat, remove excessive fat and skin, if you wish more flavor, put garlic slivers into the meat, or inject to near the bone with marinade. when learning, remember simple is best, your favorite rub, either homemade or bought, held in place by light oiling, or, in the old-fashioned manner, brushing the skin with molasses.
Suggest simple rub, equal parts salt, sugar, chili powder, and ground hot peppers to your taste
place water below smoking meat, to keep meat
moist, replenish as needed with boiling water.
Описание
Once smoker is up to about 220-260, place meat on rack over water, allow smoke to pass over, keep door closed as much as possible, to retain heat and flavor. Allow 17-30 minutes per pound, depending upon temperature, but for a large hunk of meat, fully expect 10-12 hours to completion.
At half way mark, turn meat, possibly baste with liquid or spray with water. Maintain water level below meat
When done, temp internal should be at 165-175 F, juices should run clear, remove meat and WRAP IN FOIL 45 min, to allow juices to get back into meat.
After resting, the bones should pull out, meat should be tender, if not, (or if you lost patience!) cut the meat into chunks to finish in your crock pot on high, cover 3/4 with hot water, and cover until mea shreds easily. Don't be surprised if your initial smoking did not turn out perfect, it is a learning process, and no flavor is lost through finishing in a crock pot.
