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Post by BBQ Butcher on Feb 12, 2007 7:39:23 GMT -5
Something a little different for a change. Pork Shoulder Picnic injected with equal parts of Balsamic vinegar, olive oil and Garlic Red Wine vinegar.* Outside was rubbed with Kosher salt, black pepper, granulated garlic, chopped fresh Basil and Rosemary. Sat overnight in a plastic bag in the fridge. Here we are after two hours and getting ready to insert the Maverick probe. Cooking at 250° dome with some cherry and hickory wood. A total cooking time of 8½ hours, with a few spikes in temp due to my failure at 'multi-tasking' All pulled and nice & juicy Plain and simple with a tad of Alabama white sauce on the bun. This recipe is a KEEPER, for sure. Great flavor and nothing is overpowering. * My original plan was to inject with some commercial Italian Salad Dressing (Zesty!), but my injector's holes were too small and kept getting plugged with the chunks of seasoning. Once I get a needle with bigger holes, this will be done again. All the same procedures, except the Italian dressing will replace the evoo, and both vinegars. This will work with a Butt just as well. It would also make a nice Center Cut Pork Loin Roast
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