[QUOTE=Spinaker;n188365]
Congrats on your new rig!! You can always inject apple juice or apple cider vinegar mixed with a sweet mop sauce.
OR
You can glaze the shoulder right after the stall. Let this set for a while on the butt before wrapping. If you don't plan to wrap, which I rarely do, just let it roll but apply it right after or soon after the stall.
You can also apply a very liberal coating of light brown sugar to the exterior, right before put it on the smoker. I do this with my ribs all the time and shoulders some of the time. I learned this from Guest . And its a great trick. This will make it really sweet. Don't shy away from using honey or agave nectar.
But beware, these sugars can burn if you put them on too early in some cases. With the KBQ you won't have issues. That baby rips through pork shoulders like its going out of style.
I think when you taste them, you'll forget all about that dude down the street....
Good luck!!
I did the Myron sweet recipe but multiplied it by .4 because my pork shoulder was 8 lbs instead of 18-20 lbs. The finished product on the Karubecue was great!! I tried it with no sauce and sauce but I thought no sauce was the best. After all the sugar injection, most of it ended up in the catch pan and the sweetness was minimal at best. I agree that I can go head to head with the street vendor !!!
Congrats on your new rig!! You can always inject apple juice or apple cider vinegar mixed with a sweet mop sauce.
OR
You can glaze the shoulder right after the stall. Let this set for a while on the butt before wrapping. If you don't plan to wrap, which I rarely do, just let it roll but apply it right after or soon after the stall.
You can also apply a very liberal coating of light brown sugar to the exterior, right before put it on the smoker. I do this with my ribs all the time and shoulders some of the time. I learned this from Guest . And its a great trick. This will make it really sweet. Don't shy away from using honey or agave nectar.
But beware, these sugars can burn if you put them on too early in some cases. With the KBQ you won't have issues. That baby rips through pork shoulders like its going out of style.
I think when you taste them, you'll forget all about that dude down the street....
Good luck!!
I did the Myron sweet recipe but multiplied it by .4 because my pork shoulder was 8 lbs instead of 18-20 lbs. The finished product on the Karubecue was great!! I tried it with no sauce and sauce but I thought no sauce was the best. After all the sugar injection, most of it ended up in the catch pan and the sweetness was minimal at best. I agree that I can go head to head with the street vendor !!!
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