I am preparing the shoulder for tomorrows smoke.
There is a flap of meat, should I cut it off, or tie it? If so, what kind of string?
It looks like where they de-boned it, maybe the butcher got a little sloppy.
Its in the smoker now, but the smoke seems to be white...
I am using RO lump with Hickory chunks, but I know wood, and there were quite a few red oak chunks in there.
my smoker is the grill pro vertical.
I have been taking pictures already for the Qview.
It turned out great. I put it in at 7:30 am, and it was going well until I ran out of charcoal and had to buy some cowboy from the local grocery store. it burned like crap compared to the RO. at about 6pm, the in-laws were going to bed so we had to take it with us and I finished it in the oven, the plateau lasted forever, and at midnight I went to bed, I got up every hour, and checked it and it was finally up to about 190 at 530, so I wrapped it in foil and towels and let it set till 7, when I got up and pulled it. I used SoFlaQuer's finishing sauce, and it turned out great! My father In-law wants me to make it for the memorial day party next weekend. I think I will, along with some ABTs and maybe some ribs.
My Weber wireless thermometer malfunctioned, I think the wire got pinched in the door.