Hamming it up for Easter

[Bill Sutton]

So my plan for Easter dinner is a turkey and a ham-ish meal cooked on the WSM, but I do NOT want the ham-ish pork in any way to remind me of pulled pork. While I love my pulled pork, it is just not what I am thinking when I think Easter dinner. Unfortunately, we bought a picnic shoulder rather than a raw ham and as you know, picnic is just the bottom end of a butt. So here is my plan to make a ham-ish meal from picnic shoulder: I’m going to brine the shoulder for 24 hours then inject it with maple syrup thinned with apple juice (and somehow I’ll impart some clove flavor). Then I’ll coat the outside of the pork with some brown sugar based rub. The turkey needs to cook at 300* or higher so Ill plan to do that below the pork and I’ll cook the pork to about 150*.

How do you think that sounds? Any suggestions? Shall I use apple wood or pecan for smoke? I’m thinking pecan for the turkey but I want apple for the pork. So many decisions!