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Colin's Smoked Shoulder

Posted by Colin Richards on 24th Apr 2014

Put meat in a 2 gallon plastic Zip-Loc bag and add:

  • 2 cups of Ole Ray's Pork-A-Licious Barbecue Sauce
  • 1/3 cup of Morton TenderQuick
  • 1/2 cup of Lea & Perrins Wor. Sauce
  • 1 tsp Your Favorite Habanero Sauce (to taste)
  • 1 tsp crushed garlic

Squeeze bag around meat to remove all air then seal bag with zip loc.

Place in refrig. for 8 hours or overnight-do not leave in brine solution over 10 hrs. Let meat come to near room temperature before placing in Portable Kitchen grill and smoker.

Ideal smoker temperature is 250-275 for first 3 hrs. Then reduce temp. to 210-225 for 8-9 hrs.

When the meat thermometer reaches 180, the meat is cooked BUT NOT TENDER Continue on low heat until the bone is loose and meat is very tender.

It usually takes 10-14 hours, according to weight.