Well as TGCM said there hasnt been many smoke threads so I figured id put mine out there:
2 pork shoulders, one 10lb and the other 8.5lb, homemade dry rub with brown sugar, turmeric, red curry powder, pepper, cumin, himi salt, onion powder and garlic.
Cooked with lump charcoal using Peach and Cherry hardwoods:
Cooked for 16 1/2 hours until it hit 200 degrees internal:
will pull later, being topped with a variation of N Carolina sauce, instead of red pepper flakes I am using Red Curry. So it would be (Apple Cider Vinegar, ketchup, paprika, red curry powder and brown sugar, simmered for 15 mintues and left overnight to have the flavors meld.
2 pork shoulders, one 10lb and the other 8.5lb, homemade dry rub with brown sugar, turmeric, red curry powder, pepper, cumin, himi salt, onion powder and garlic.
Cooked with lump charcoal using Peach and Cherry hardwoods:
Cooked for 16 1/2 hours until it hit 200 degrees internal:
will pull later, being topped with a variation of N Carolina sauce, instead of red pepper flakes I am using Red Curry. So it would be (Apple Cider Vinegar, ketchup, paprika, red curry powder and brown sugar, simmered for 15 mintues and left overnight to have the flavors meld.
