The struggle is real

Day one of self imposed quarantine. I already had prepared this pork shoulder prior and the news looked grim about showing up to the office, a little sore throat and I was done.

I started with a vacum packed dry brine for 24 hours. I used my own blend of salt , New Mexico hatch chilles , pepper, garlic, and a dash of liquid smoke. Any good rub will do.

I then sous vide for 24 hours @ 160F, chilled and prepared my smoker.

I’ve got a purpose built smoker, but prefer to smoke on the Weber using the Slow N’ Sear . This enables a water channel between the meat and coals. This system is relatively easy to adjust temperature as I’ve quit using an electric thermometer altogether. I’ve topped with with some plain Jane hickory which I find works well with pork

Pre-smoke

2 hours later I’m in hog heaven.

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