We spent a lot of time smoking a pork shoulder yesterday — and now have a rule about smoking food … if it’s after noon? Don’t bother starting — it’s pretty reliably a ten hour undertaking and having food finish up at 1AM sucks.
Tag: smoking
Smoked Pork Picnic
Smoked using maple wood chips at 200F for about 2 hours, then at 235F for many more hours — until the internal temperature was about 180F. We had it cubano-style with pickles, Swiss cheese, and freshly baked rolls. And quick pickled cabbage on the side.
