🤙🏻:dude_weed: Skunkle: Mediocrity Speedrunner:dude_weed:🤙🏻 on Nostr: I seasoned with SPOG and vac sealed it. Sous vide at 145 for 2 days. Then I drained ...

I seasoned with SPOG and vac sealed it. Sous vide at 145 for 2 days. Then I drained the bag and chilled the shoulder overnight. I'm going to pull the meat, paint with mustard and rub it down with a spice rub. I'm either going to do Harissa as a rub or Berbere. Then it'll get smoked with apple for 2 hours to bring it back to temp and to flavor the meat. Sauce only goes on AFTER the smoking is done and it's your official serving.