This is my first post, and this past weekend marked my first attempt at smoking a pork shoulder on a charcoal grill. It seems pretty interesting and rewarding so, i thought i would take a stab at it.
The problem is...she came out tough! I just have your standard 22.5 webber kettle. Since it was my first time, i just did a little guy at 4.5 lbs. I had it on there for 6.5 hrs. By the time i took it off, the internal temp was 180, so i thought she was done.
Again, the taste was there but boy was she tough! I'm assuming i took it off too early? Also, since this was my virgin voyage at this, i had a tough time getting a constant temp. It was generally around 240-250, but did tend to fluctuate between 200-300 between the coals ending and adding more charcoal.
I'm like like anything, its gonna take some practice to get my skills, and those temps regulated, but any help from all of you seasoned vets out there would be much appreciated as well!