Smoked pork picnic shoulder thread.
This will be a first for me. Doing my usual snake/fuse method on my Weber kettle with pecan wood. Salt & pepper rub only; letting the smoke provide the flavor.
Sides will be sweet potatoes hasselback style basted with cinnamon brown sugar sage butter, along with garlic and chili oil sauteed bok choy from the garden.
This is also my first time using the Temp Spike probe. It's very similar to the Meater probes. The estimated time left reported from the app keeps jumping all over the place, so I'm ignoring it. I'm planning on about 10 hours.
I forgot to add done pics. This was flipping delicious. I held it a little over 180° for a couple hours, because I wanted to slice it rather than pull it.
I need a Carolina vinegar style sauce for the meat, and a compound sage cinnamon brown sugar butter for the sweet potato. Bok choy picked from my garden today sauteed in garlic chili oil.
