Ingredients
- 20 - 25 LB BEEF SHOULDER, BEEF SHOULDER CLOD,
- THE CURE
- 1 GALLON APPLE CIDER
- 6 LEVEL TBSP PRAGUE POWDER #1
- 1 TBSP ONION POWDER
- 1 TBSP GARLIC POWDER
- 1/3 CUP GROUND MUSTARD
- 1 CUP BROWN SUGAR
- THE RUB
- 4 TBSP PAPRIKA
- 4 TBSP GROUND MUSTARD
- 4 TBSP BEEFMAN CHILI POWDER
- 4 TBSP BLACK PEPPER
- 3 TBSP DALES HERB BASE
- 2 TBSP KNORR CHICKEN GRANULES
- 2 TBSP CELERY SALT
- 2 TBSP SEASONED SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP ONION POWDER
- 2 TBSP CORIANDER
- OTHER
- 1 - 24 OUNCE BOTTLE GULDEN'S SPICY BROWN MUSTARD.
Preparation
Step 1
1) TRIM OFF ALL EXCESS FAT
2) MIX APPLE CIDER, PRAGUE POWDER, ONION POWDER AND GARLIC POWDER TOGETHER IN A 12 QUART CONTAINER.
3) PLACE MEAT IN A LARGE NON REACTIVE CONTAINER ( THINK TUPPERWARE OR FOOD GRADE CONTAINER )
4) POUR CURE OVER THE MEAT, THEN PLACE INTO FRIDGE FOR 7 DAYS ( 1 DAY = 24 CONSECUTIVE HOURS )
5) REMOVE FROM FRIDGE AND RINSE, PAT DRY WITH PAPER TOWELS
6) COAT MEAT IN MUSTARD,, PLACE BACK IN FRIDGE FOR 6 - 10 HOURS.
7) PREPARE RUB AND PLACE IN AIR TIGHT CONTAINER TILL READY TO USE..
8) PULL MEAT FROM FRIDGE AND PLACE ON CUTTING BOARD. DO NOT RINSE MUSTARD OFF OF MEAT.
9) APPLY A HEAVY COAT OF RUB ONTO MEAT WITH A SALT OR PEPPER TYPE SHAKER,,, SO YOU CAN NO LONGER SEE ANY OF THE MUSTARD OR ANY OF THE MEAT, BE CAREFUL HERE.. DO NOT CAKE THE RUB,, A HEAVY COAT YES.
10) PLACE BACK IN FRIDGE FOR 3 TO 4 HOURS,,, LONGER IS GOOD AS WELL
11) PLACE IN SMOKER AT 225F TILL AN IT OF 140F THEN REMOVE
12) APPLY 2 TO 3 HOURS OF YOUR FAVOURITE SMOKE
FOR THOSE OF YOU WHO DO NOT HAVE A SMOKER,,, A GRILL AT THE LOWEST SETTING OR SOME WHERE NEAR 225F WILL DO,, OR EVEN YOUR OVEN,..TILL THE MEAT REACHES 140 F
AT THIS LOWER COOKING TEMP IT IS THE EQUIVALENT OF 155-160 F