Originally Posted by Matt_G
Hey, did you ever try this?
I had the same Idea myself and just wondering how it might work.
I did, and it turned out very well. I could definitely catch a hint of malt flavor in the outer surface areas of the smoked shoulder, which was my goal (I prefer Malt over all other things
). I would recommend using a darker malt extract (DME if necessary). The Pale worked well, but I think the dark may have more complexity.
Molasses works well too, and is probably more "complex", but I like Malt.
One thing...dry to let the shoulder dry out for about an hour or two after removing it from the brine. I found this allows the shoulder to accept more smoke flavor.