Hi,
Just pleased with myself really. Thought you might like the pictures. Dry cured overnight, 50/50 sugar and salt. washed, dried and hot smoked with apple wood for 2hours and further cooked for 2 hours. Temp oven 220F, meat 170F. Vent half open, Coated with brown sugar for last hour.. Simple, and it worked well. Slightly salty but all now eaten!!
Used the modified BS for first time on this smoke. Worked well and maintained temperature within couple of degrees. Used Maverick for internal meat temperature.
http://82.133.94.191/~peter/porkjoint1.jpg
http://82.133.94.191/~peter/porkjoint2.jpg
http://82.133.94.191/~peter/porkjoint3.jpg
Peter. (Osibisa)