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Got the smoker goin'

Chief Dick

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Getting ready to put twin 7 pound pork shoulders on the smoker. One of them I started to brine Thursday night. The other one is injected with apple juice.


I will be using Kingsford regular charcoal to get started, and will use apple wood for the smoke. I have approximately 3 inches of water in my water pan, and will start mopping the meat after about an hour. Haven't decided yet on the mop I'll use.


Then, 7 hours later, I'm done and off to a poker game. Have a great day, all. :D

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