Big cook tomorrow . Aloha

Clay Q

It's finally warming up around here and I have a picnic shoulder that just came out of hibernation. I'm ready to marinate the beast for a low-n-slow. Thinking of going Hawaiian style. Any suggestions for the marinade and the cook would help me out- [p]Clay

Smokin Joe

Clay Q, I've done this one a few times as a departure from regular Que-ed pork and it is very good indead. I even went so far to get ti leaves, but no dice. I substituted corn husks once, but they didn't give me the flavor I was looking for - not bad, just not in line with my taste assumption. Now if you have yourself some of that guava wook you might be in business flavor wise. the last time I did this I think I used only apple wood for flavor.
Most of the stuff is readily available in your grocery store international food area.
I made a dipping/pouring sauce of soy, honey & pineapple juice which that went over well with the misses & my little one. I thought the suace was fine, but prefer the natural flavor myself. Good Luck - keep us posted! Joe

[ul][li]Kahlua Pig[/ul]

MasterMason

Smokin Joe,[p]
I cooked a butt with this recipe, I also injected the marinade as it was well. Turned out very tasty.