It's a 2 meat day
Today is going to be a 2 meat day in the smoker. One for tonight and one for tomorrow. Up for tonight is the pastrami for pastrami burgers. My first step is to run the whole spices that come with a...
Forum Discussion
NYCgrrl wrote:
Awesome!
What spices are you using on the pork shoulder?
I have an off the shelf rub that I like for a base layer and then I start building on that. The base rub is called Wild Bill's Great Basin Rub. Over that, I add garlic powder, onion powder and brown sugar.
