Smoked two pork shoulders yesterday in preparation for May Long Weekend. Rubbed them with love the day before then wrapped them up tight and stuck them in the fridge for 12 hours to do their thing. Onto the smoker Saturday night. Removed at at 190*, wrapped to rest for an hour, then pulled, put into foodsaver bags to keep the meat fresh, and into the freezer. I think I'm going for pulled pork taco's this time. Just have to make some Carolina mustard sauce (found a recipe and the wife loves it more than life itself it seems) and then we will be getting ready to hit the road Thursday after work.
"Anywhere I roam, where I lay my head is home"
Days camped in 2014 - 35
Days camped so far in 2015 - 30