I suppose I should have included this information in my original post.
So touché BDL
Dum de dum dum dum
I have a 10lb shank portion. I have a horizontal smoker and plan to hot smoke. I've I am thinking hickory then cherry, but I'm open to suggestions.
I'm not familiar cooking any different pork other than from the butcher. I've eaten but never cooked a ham from a Berkshire pig before. I would like have a good taste of what the meat is like while still accentuating it's flavor and being able to distinguish the cut.
I'm thinking a wet cure. I'm open to any suggestion on the solution, rub or glaze. As well as a favorite side (that's a bit off the beaten path) that anyone may have.
I'll be cooking this at work...but we generally eat pretty good
thanks a bunch all! (you too Shel!)
dan