Peggy and I took a pork shoulder outa the freezer the other day. We injected it with a home- made marinade of butter, beer, Cajun seasoning, garlic juice and cane syrup. The next day Peg scored the skin while I mixed up a rub of one part Cajun seasoning and 2 parts light brown sugar.
We put it on the pit and smoked it for over 6 hours.
When it was done I tried to get it back into the house to take a pretty finished product picture, but I couldn't fend off the samplers, and a couple snitches got taken off from the pit to the kitchen.
