Comments on: Smoked Pork Shoulder – (Brined)

By: The Mountain Kitchen

The Mountain Kitchen — Fri, 20 Jan 2023 13:38:36 +0000

In reply to Robert. Hi Robert! It's our pleasure to share our recipe with you. Maybe next time tack on some extra maple syrup at the end of the cook? Thanks so much for the feedback!

By: Robert

Robert — Fri, 20 Jan 2023 12:55:36 +0000

Hello,
When a local supermarket had a whole pork shoulder on special at $1 CDN a pound I said “Now is the time to try this recipe.” I smoked an 11 lb piece for 14 hours with indirect maple wood smoke in an offset smoker. Outside temperature was about -5 C. The results were great. I was able to cut slices in parts, used other parts for pulled pork and also had chunks. The meat was moist throughout. I was unable to taste the maple syrup but I’m sure it had an effect. This is a far superior result than previous recipes using picnic shoulder butts and dry rubs. Even with a wet drip pan underneath the meat ended much drier and has to be mixed with sauce afterwards. Thanks for the recipe.

By: The Mountain Kitchen

The Mountain Kitchen — Mon, 06 Dec 2021 12:52:37 +0000

In reply to Diane. So happy to hear that, Diane. Thank you!

By: Diane

Diane — Thu, 02 Dec 2021 18:16:45 +0000

I have used this recipe a few times just love it.

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 16 Jun 2020 00:15:02 +0000

In reply to Les Vandagriff. Hi Les! Thank you so much for the great comment. So glad this recipe turned out for you.

By: Les Vandagriff

Les Vandagriff — Sat, 13 Jun 2020 12:21:56 +0000

Phenomenal, best receipe I have found so far!

By: The Mountain Kitchen

The Mountain Kitchen — Fri, 24 Jan 2020 15:22:51 +0000

In reply to Mimi. Thanks, Mimi. It was incredibly moist, to say the least.

By: Mimi

Mimi — Thu, 23 Jan 2020 16:01:59 +0000

Oh this looks good. Brined AND smoked? Yes please.