Well, I have a wild pork roast about 5 to 6 lbs in size. It is just labeled
HAM, but it is not cured. I want to smoke it like I did the ribs you guys
taught me how to do. The pork tastes a little wild, so it needs to have lots
of seasoning.

Here is what I am planning:
1) Soak over night in buttermilk to help with the wild taste
2) Inject with seasoning, not sure what I should use?????
3) Rub seasoning on the outside
4) Smoke on my $99 sunbeam grill at 250F for 6 to 8 hours
5) paint on BBQ sauce the last 30 min.

Any suggestions?
--

I Brew My Own Damn Beer!
Johnny Mc

To E-mail me, get rid of the "BAD-BEER"
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