Armed Polite Society
Main Forums => The Mess Hall => Topic started by: charby on June 12, 2022, 01:14:21 PM
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8# pork shoulder just went the smoker.
Yellow mustard for a rub binder and covered in Freddy's Burger and fry seasoning. Apple wood for smoke.
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I'm going to do this again, the mustard created a very outstanding bark.
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Oh yeah! I always squeeze fresh lime juice on pork in fridge overnight (helps tenderize) and rub with yellow mustard before applying dry rub to pork. I do it for ribs and chops and tenderloin and smoked shoulder.