YIELD:
1
PREP TIME:
20 Minutes
INGREDIENTS
1 cup apple juice
3/4 cup water
3/4 cup sugar
4 tablespoons salt
3 tablespoons Worcestershire sauce
DIRECTIONS
Savannah Smoker is a retired military pilot who competed in barbeque contests for years. He's graciously passing along some of his 'winning' recipes to readers of Sizzle on the Grill. Some of his recipes don't necessarily use measurements - that's because the cook is expected to experiment and adapt the recipe to a personal style.The word 'Mohunken" has several good uses that define its meaning by context. For example: "That's one Mohunken mountain!" is a good way to use the word to describe Mt. Everest.
Preparation
Mix all of the ingredients together until dissolved into a solution. Cool.
Use
Inject the meat at one entry point for the injector needle and moving it in various directions for each "squeeze" - thus injecting numerous areas with the liquid (using approximately ½-ounces per pound).
After injecting let the meat rest at room temperature for about 60 – 90 minutes. You may also add rub to the surface at this time.
Method
Cook the pork on a pit or smoker for an estimated 1 ½ hour per pound at a pit temperature between 185F and 225F degrees until an internal temp of 200F is reach. When cooking traditional smoked barbeque, do not go by time go by the temperature of the meat.