I was shopping on the weekend and picked up a couple of Pork Picnic shoulder roasts with hock off. I want to smoke one. I've been looking through the recipe forum trying to pick a rub and have it narrowed it down. Can't find much if anything on how I'll smoke it. Suggestions would be appreciated.
Smoke it like a pork butt.
It may not be as pullable, more like sliced pork, but it will still be good with the low and slow treatment.
Yeah I got a package of those and that is what I am going to do with them. That is if the wind and friggin' rain ever stops in this neck of the woods.
I got the entire leg and its in a brine getting ready for the full monty tomorrow