Smoking Pork Shoulder

I wanted to switch things up from a traditional Easter dinner and smoke pork. 
 

I ordered a new smoker which was delivered the Wednesday before Easter so it was perfect timing.

Since it was the first time I had used a smoker in awhile, I checked it every hour. It did increase my cooking time but for some reason, I felt the need to. I wanted to make this perfect the first time out.

I put it in brine liquid and then in the refrigerator for 48 hours. I cooked it on the smoker and pulled it off 8 hours later when it reached an internal temperature of 170 degrees.

This pork shoulder was so amazing slow cooked over charcoal, apple juice and mesquite.

My secret ingredient?The guys at Real Urban BBQ. The week before Easter they gave me the 101 on how to do a smoke and what ingredients to use.

Anytime I’ve got a cooking challenge and don’t trust my gut, I ask an expert. Anyone considered one is flattered to help.

Will they give you their top secret recipes? That's another challenge!

Bon Appetit!