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 How To Smoke A Ten Pound Pork Shoulder

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  • Total Posts: 641
  • Joined: 10/5/2005
  • Location: austin, TX
How To Smoke A Ten Pound Pork Shoulder Tue, 02/1/11 12:22 PM (permalink)
1 10 lb Pork Shoulder
Salt, kosher or sea
Pepper, Black
Hickory wood, dry cured
* Build a good sized fire in your smoker out of hickory wood. I like to use my Weber Kettle as it puts out world class smoked meat
* Let your fire go to embers
* Place your heavily salted and peppered Pork Shoulder on opposite side of smoker from fire
* Open bottom vent and top vent all the way as George cooks his meat at high temperature. He gets a big shoulder or butt off his smoker in about 3 hours so that should tell you how hot he's cooking
* This is not the typical low and slow style in fashion at many pits around the country. That's ok, as for this style barbecue, the shoulder ends up with a heavy, crispy crust of the much prized "outside slice" portion of pork
My visits to Archibalds are sorely limited by the fact I live in Central Texas and while Black's down in Lockhart can approach the greatness of Archibald's, honestly there is no finer barbecue to be had than in George's little 6 seater in Northport Alabama.
Cooking notes:
*Story behind the recipe
*Kentucky pork shoulder preparation vs Alabama pork shoulder preparation
*love for Archibald's Barbecue in Northport Alabama  here:
comment section includes low/slow method as well
<message edited by scrumptiouschef on Tue, 02/1/11 1:55 PM>
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