Had a 22lb whole pork shoulder and felt like some Montreal Smoked Meat, so here we are. 7.5 day dry cure, following https://www.seriouseats.com/montreal-smoked-meat-recipe.
Smoked for 21 hours total on a Weber Searwood 600 with cherry whiskey barrel pellets. Wrapped at 165F until it hit 200 and felt tender. Let sit for 2 hours before pulling.
by WinnerWinnerJKLover
3 Comments
Looks good but I think shredding it would be a capital offence in La Belle Province.
Do you just straight across swap the brisket for the pork shoulder or did you tweak anything else?
I was like wait this looks like ham, turns out it was cured. I approve, I absolutely love pulled ham.