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Old September 28, 2006, 12:33 PM   #10
castnblast
Senior Member
 
Join Date: July 2, 2006
Location: Corpus Christi TX
Posts: 1,148
Here' my favorite: (p.s...i'm from s. TX.) 1 whole hind quarter or shoulder preferably from a small 100lb dressed hog or less. (If bigger, use more salt and sugar)

Place quarter in giant ziplocks 2.5 gal size. If they don't fit, put in small ice chest. Use enough of the following brine to completely cover quarter:

1/4 cup salt to 1 quart water
1/4 cup brown sugar to 1 quart water
4 tablespoons coarse ground black pepper.

let soak over night. Add ice to keep cold if in icechest, otherwise, leave in fridge.

Remove porky, rub all over with fresh crushed garlic, and coarse black pepper. resalt & rub brown sugar (lightly) over entire quarter.

Smoke that bad boy @250f a couple hours, than rub down as pork slowly browns w/ olive oil to keep moist.

When meat pulls from the bone remove, and let sit 30 minutes to cool.

Now it's time to cut and druel!!!
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