Saturday’s are for smokin’!
Practicing for an upcoming comp. Found the recipe on YouTube by Malcom Reed. I used three other recipes and got the concept and adapted it. Something different than reg smoked shoulder. 17.5 lbs from Costco:
After a 4 hr smoke on cherry wood they go back on to braise until they hit 200°. Should be ready in 4 hrs! Stoked!
I’m using 12” dutch oven liners from Amazon for the braising phase. The bonus is I was able to pour off all the fat and Juices before they incinerated. (Fat separater is handy, lol)
After the initial smoke:
Practicing for an upcoming comp. Found the recipe on YouTube by Malcom Reed. I used three other recipes and got the concept and adapted it. Something different than reg smoked shoulder. 17.5 lbs from Costco:
After a 4 hr smoke on cherry wood they go back on to braise until they hit 200°. Should be ready in 4 hrs! Stoked!
I’m using 12” dutch oven liners from Amazon for the braising phase. The bonus is I was able to pour off all the fat and Juices before they incinerated. (Fat separater is handy, lol)
After the initial smoke: