Pig Shoulder

[Rancid Crabtree]

I had two nice 4 Lbs. boneless butts so I fired up the smoker.



But first, I gave them a good rub down with yellow mustard.



They will spend the next 8 hours in the smoker between 180 and 200F with Hickory smoke.



Every few hours, I will spray them down with a mixture of 4 parts water and 1 part Vinegar.

Here it is after 3 hours. Time to add more hickory sawdust and spray it down with the vinegar water mixture.



It turned out great! I sliced up one and vacuum sealed the other for the freezer.