Have a small shoulder from one of our piney Woods rooters in the pit right now smoking over some hickory. Here is a shot pre injection. I wet brine it, then injected with my pork injection. Into the fridge for 48 hours for the injection to disperse. Then I hit it with mustard, and my Red Dirt Rub. She is in the smoker at 225° over hickory as I type. I'll update the pics later.
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Last edited by texastweeter; January 15, 2020, 09:01 PM.
Three and a half hours in, and we are sitting at 145° IT. Forgot to mention I am running with a full water pan, side vents closed, top vent wide open and fat cap down.
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Last edited by texastweeter; January 15, 2020, 10:36 PM.
this was a small female. Males get castrated. They are all wormed, vaccinated, and the fed medicated feed to ensure they are disease free. After a quarantine period, they are fed all pro for a while. Before slaughter they are finished out on corn. Still come out leaner than commodity or even traditional heritage breeds. Most of the fat is in a thick layer right under the skin. Meat is a much darker red that commodity pork.
10 hours in and she hit 170° IT and bark was nicely set. Sorry, but I forgot to get pictures as I was not only sleepy, but it's raining outside and I was in a hurry. She is crutched in foil right now, and back on at 225° (minus the smoke).
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Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
DeusDingo, no I didn't. Tonight is a Scotch night. Scotch whisky is with no e...Ill be putting Tennessee whiskey in the beans. The scotch is to stay hydrated...save water, drink Scotch.
Just stuck another shoulder in the pit. About to freeze 5lbs of largemouth fillets, and start on some wild plum jelly. Been a very eventful couple of days.
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