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LK's Second pork shoulder

Lizard King

Lizard King

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Sep 9, 2010
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CFM

CFM

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Now that I've seen your meat I want to call a truce and be friends........wait, that doesn't sound right.
 
tommyguns2

tommyguns2

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LK, that looks really good... How many pounds of meat was that?
 
Lizard King

Lizard King

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It was 10lbs pre-cook, figure after reduction, pulling the fat cap and bone off, maybe a little more than 5lbs
 
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schultz1

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Nice job brother. I need to knock the dust off my smoker.
 
Lizard King

Lizard King

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I know not to get that cut again, bone in the middle of the shoulder, didn't pull apart nicely, came off in chunks and I had to chop it.
 
Heady Muscle

Heady Muscle

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Damn where's my invite to devour that?
 
Snachito1

Snachito1

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Looks AWESOME!! One question, does the brine require the brown sugar? I just don't like sweet meat or does the brown sugar not affect the taste of the meat to much?
 
Lil Ed

Lil Ed

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It does look insanely delicious, ...............I also hate sweet meat, give me spicy, tangy, herb's... keep the sugar sweet BBQ away from my meat. I love Stubs spicy or original.. BBQ sauce..

LK what wood did you use?
 
Lizard King

Lizard King

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The brown sugar did not make it sweet at all, did help with the carmelization. I used a smokey tangy rub on top of yellow mustard to hold it on.

Used a combo of Cherry and Apple wood, soaked overnight.
 
JackD

JackD

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Sep 16, 2010
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Looks good.... I always thought you were supposed to wrap those at some point and smoke them for 12 + hours?
 
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