GlasgowSmoke Posted June 21, 2018 Share Posted June 21, 2018 Hi, I'm doing a couple of pork shoulders in a couple of weeks for a party and thought i would try something different with regard to prep and smoke. I usually just salt the day before, then rub and leave on overnight, then smoke at 225 wait until meat reaches about 150 - 160 internal or just at stall, spray with a little liquid and wrap, turn temp up a bit then leave until internal hits 203. Always turn out great and everybody loves it This time I thought I would brine overnight, rub, then put in smoker in a tray with some liquid (apple juice or something) so i smoke and braise the meat at the same time. Then wrap at stall if needed or just leave uncovered and wrap for when i take it to party to keep warm. I seen the smoke/ braise done at a smoke place in Aberdeen called Maggie's Grill (very good when i tried it). Anyone do / try this method. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 21, 2018 Share Posted June 21, 2018 Not salting the day before is a good move, as salt will draw moisture, and when Low & Slow Cooking is good to keep as much moisture in the meat as possible. Smoking and braising, as long as the liquid is not too deep, is good. Quote Link to comment Share on other sites More sharing options...
GlasgowSmoke Posted June 22, 2018 Author Share Posted June 22, 2018 Thanks I'll give it a go see how it goes. 1 Quote Link to comment Share on other sites More sharing options...
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