First Shoulder Plan

[Ohio1956]

Plan so far:
Temp will be 235 on the smoker
Looking for a finished temp of 205

Rub:
Not sure yet

Injection:
Combine the following:
Apple juice
Distilled white vinegar
Sugar, salt
Accent brand flavor enhancer

Glaze:
Combine the following:

Basic Vinegar Sauce
Apple jelly
Light corn syrup

I will use diviot's brine for this smoke also

 

[Pork Belly]

Not sure if you are doing a butt or a picnic ham, you only mention shoulder.

I would beware of using that much vinegar especially injecting vinegar as it is easy to add and impossible to remove. You could easily overpower all other flavors.

 

[Ohio1956]

I have used this before and it turned out great. I am thinking about not doing the injection and just use the brine because I have never used the brine before.