To try out my 900 watt upgrade I decided to smoke a pork shoulder, the smoker works much better reaching and maintaining cooking temperature much more efficiently. The outside temp was 0 degs. When I started warming up to 9 later in the day.
Louisiana pork rub
6lb. pork shoulder
¼ cup molasses mixed with ¼ cup water
The rub
¾ cup brown sugar
¼ cup coarse salt
¼ cup paprika
1 tbs. garlic powder
1 tbs. coarse black pepper
1 tbs. hot chili powder
1 tbs. herbs de provence
Grind mixture in the magic bullet blender (optional)
Coat the shoulder with the molasses mixture then liberally coat with the rub, massage well, put it in the fridge for 24 hours.
Sprinkle more rub mixture over the surface, put the pork in the oven for an hour at 170 Deg while the smoker heats up to preheat the meat. Smoke at 220 degrees. 3 hours, turn off smoke continue in the smoker for another 6-7 hours (or so) turn on smoke for the last hour (internal temp 160). Once the pork reaches 165 internal wrap in tinfoil and a towel for an hour to rest. Lots of buns and Pilsner good to go!
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