By Todd Barron @ FoodieCuisine.com
I bought four pork shoulders to smoke this weekend, each 8-11 pounds in weight. I dry rubbed them all in a spice blend I make and injected them with malt soda (a trick I’ve used many times now.) I put them in at 6pm on Saturday and here they are at 8am on Sunday.
Two of the pork shoulders were split to test versus cooking them whole. Everyone like the “bark” on the meat and by splitting them, I hope to generate more barky goodness.
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