first smoke on char-griller duo
I brined a pork shoulder roast overnight to prepare for smoking.
I spent about 6 hours smoking with royal oak lump and some mesquite chunks.
It turned out quite good - not too salty form the brine but you could
taste it a bit. A definite smoke ring, good flavor, and a nice juicy cut
of meat.
I'm definitely happy with this purchase!
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