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...
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