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Jun 28

Dry-Brined Pork Shoulder

We’re going to smoke a pork shoulder on Sunday, but I wanted to get the seasonings in deep. In the rub: chili powder, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, salt, Coleman’s mustard, and cumin. It’s got a good kick.

Here’s the plan:
1. Rub the meat down with the spice on Friday (cuz we’re eating fish, yo.)
2. Let it camp in the fridge until Sunday morning.
3. Smoke it over some mixed mesquite and cherry wood for about 5 hours.

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Rubbed down and in the fridge

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Time to wrap it in foil to finish cooking

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