I just wanted to share a couple pics of a small shoulder I smoked up yesterday. It was only 2.8 lbs and I thought it'd be a quick smoke job for some good eats. Well, It did taste great and the end result was as good as I hoped but the meat wasn't as easy to shred as it should have been. I cooked it at 275° until IT was 160°. The weird thing is this is the first time my MES probe & smoker temps were reading different then my maverick temp thermo.
The outside temp was the coldest I've ever smoked in so maybe that had something to do with it.
It wasn't very shreddable and the fat didn't seem to render as much as it needed to so I popped it in the oven for 45 minutes and that helped quite a bit.
Next time I'll have to get a bone in butt and do some more research on here because everyone should be able to make a fantastic pulled pork!
Check out our shitake block! Can't get em any fresher than that!!
Vacuum sealed it to expedite the flavor infusion. Put a paper towel at the opening so juice wouldn't get into my sealer.
I love sauerkraut!! You can't see the sauce but there's Famous Dave's Devils Spit in there somewhere! I try to make my own sauce but I took the shortcut this time. I love spicy foods and Devils Spit is one of my favorite store bought sauces.