I decided to take a fresh picnic and make a ham. I put the 9 pound pork shoulder into a Michael Ruhlman brine and added juniper berries, garlic, and sage leaves. I let the brine work for a full week. Then I rinsed off the meat and allowed to dry for several hours. I made a rub of olive oil, home made mustard, pepper, and garlic. Into the smoker with sugar maple wood at 200 deg until the IT reached 150. The result was perfect level of smoke and salt and down right tasty!
