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INGREDIENTS:
-2 kg pork neck
-Smoker logs
-Spice mixture to be applied to meat: one soup spoon of paprika, one tablespoon of salt, one tablespoon of thyme, one tablespoon of ground black pepper, one tablespoon of brown sugar, one tablespoon of garlic powder, mix it all together.
-Djon mustard.
PROCEDURE:
Remove excess fat from the cup, brush mustard on the cup and put the spices massaging the meat, let rest a minimum of a couple of hours in the refrigerator.
Indirect cooking mode with closed lid at 110°/120° (indirect cooking means placing food on one side and turning on only the opposite side). For a time of about 5 hours.
When cooked, wrap on foil for half an hour then cut into slices and serve.
