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Brine for Pork Shoulder
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<blockquote data-quote="NodakBuckeye" data-source="post: 118564" data-attributes="member: 714"><p>That is a good book, have several of his books!</p><p></p><p>McCormick makes a sweet n smokey rub, has chipotle and some cinnamon pretty good on pork. I usually do not brine a shoulder but sometimes will inject some apple cider. Usually need to hit 195° to get it to pull. Pork shoulder is way more forgiving than a brisket and you can go a little higher on temps if you need to towards the end of the cook. I mop with apple cider/juice, beer and a little mollasses or maple syrup</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 118564, member: 714"] That is a good book, have several of his books! McCormick makes a sweet n smokey rub, has chipotle and some cinnamon pretty good on pork. I usually do not brine a shoulder but sometimes will inject some apple cider. Usually need to hit 195° to get it to pull. Pork shoulder is way more forgiving than a brisket and you can go a little higher on temps if you need to towards the end of the cook. I mop with apple cider/juice, beer and a little mollasses or maple syrup [/QUOTE]
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