LK's Second pork shoulder

[Lizard King]

So I soaked this in a brine for 24 hours of 4 cups apple juice, 1 cup salt, 2 - 3 cups water, 1 cup brown sugar, 1 lemon, 1 blood orange and a handful of mixed peppercorns.

1 hour in

https://imgur.com/a/0U2RB1c

2.5 hours in

https://imgur.com/a/PMkild0

About 4 hours in

https://imgur.com/a/60JQ3T3

5 hours

https://imgur.com/a/Q2cWVGl

6.5 hours

https://imgur.com/a/wGi3QEQ

Somewhere around 8ish hours
https://imgur.com/a/pENxUea

 

[Lizard King]

Somewhere around 8ish hours

https://imgur.com/a/pENxUea

 

[CFM]

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

 

[tommyguns2]

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

 

[Lizard King]

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

 

[schultz1]

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

 

[Lizard King]

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]

Damn where's my invite to devour that?

 

[Snachito1]

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]

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]

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]

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