So I’m working away on the Thorsen table today, and you probably know I have the Thorsen cabinet mostly done except for the stained glass. While I’m working I’m also annoying the sweet smell of pure hickory smoke wafting in from the smoker just outside my shop.
I put a 8.5lb pork shoulder on to smoke last night at 11:30pm. It should be done about 2:00 this afternoon, and I’ll wrap it in foil and pack it in a cooler to rest until dinner time.
I tweaked my rub recipe, I like this version a lot. It should be applied liberally and left to sit in the fridge for at least two hours, longer is better.
1/4 cup sweet paprika
4 tablespoons coarse hickory salt
2 tablespoons fresh ground rainbow peppercorns
1 tablespoon “smoked” paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
2 teaspoons celery seed