Smoked pork shoulder with crackling

Score the skin

Brine for 24hours

Then pour hot water over the skin and leave to air dry in the fridge for 24 hours with salt on the skin

Then put more salt on the skin before bbq

smoked at 230 F roughly.  for 9-12 hours

till internal temp 160F-180F

then put under grill to form crackling.  grill with door open in a pan with water - temp setting 150C, to avoid burning the skin

takes about 40 mins under the grill.  need to position the joint so that the curved sides get exposed to the grill

yummy!