Drum Smoker (UDS)
Desired Internal Temperature:
8 1/2 hrs
I injected the pork shoulder with a mixture of beef broth, cholula hot sauce and onion powder. Coated the outside with Zaaschilla`s Chipotle Cremosa and sprinkled with cracked black pepper.
Smoked in my drum at 225 with a bit of hickory.
Pulled the butt off the smoker at 195 and let it rest covered until it reached 200 degrees..
I shredded the smoked pork and bagged for several meals.
So far I`ve made chipotle pork burritos and chipotle pork on ciabatta bread. It`s nice to have a smoked pork stash on hand for a quick meal. :)
Posted on: 2016-03-12 15:22:43
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