Well the wife picked up two 11+ pound pork shoulders for $0.79 a pound at Kroger the other day. My youngest daughter came home from college and both the daughters are asking for pulled pork, so guess it's two shoulders on the WSM for me tonight.
Only drawback is the shoulders were picnic cuts and not boston butts, but for $0.79 a pound I should not complain too much. Probably cut between 1 and 2 pounds off each in trimming the skin, fat, etc.... but they are still 9+ pounds each. Rubbed them down with mustard and the basic Smoke & Spice Rub. Why Smoke & Spice? Well that's what I had mixed in the cabinet and figured it needs to be used up as it's been there a while and I like to rotate stock. It's a good basic rub though.
Firing up the WSM with blue bag Kingsford via a traditional minion method (3/4 ring full of unlit 4 chunks of hickory wood and will be topped off by about 2/3 a chimney of lit all over). I will be using the water pan filled with water on this, and will also be using my DigiQ power draft to control the pit. Will be smoking at 225* for the duration.
Meat should be on the grate by about 9:20PM and should be done in time for supper tomorrow afternoon (allowing for resting in a Coleman cooler). I will vacuum pack the leftovers and about 2/3 of it will head back to college if it survives the week (she's home on spring break next week).
Will update this with photos shortly.
Only drawback is the shoulders were picnic cuts and not boston butts, but for $0.79 a pound I should not complain too much. Probably cut between 1 and 2 pounds off each in trimming the skin, fat, etc.... but they are still 9+ pounds each. Rubbed them down with mustard and the basic Smoke & Spice Rub. Why Smoke & Spice? Well that's what I had mixed in the cabinet and figured it needs to be used up as it's been there a while and I like to rotate stock. It's a good basic rub though.
Firing up the WSM with blue bag Kingsford via a traditional minion method (3/4 ring full of unlit 4 chunks of hickory wood and will be topped off by about 2/3 a chimney of lit all over). I will be using the water pan filled with water on this, and will also be using my DigiQ power draft to control the pit. Will be smoking at 225* for the duration.
Meat should be on the grate by about 9:20PM and should be done in time for supper tomorrow afternoon (allowing for resting in a Coleman cooler). I will vacuum pack the leftovers and about 2/3 of it will head back to college if it survives the week (she's home on spring break next week).
Will update this with photos shortly.
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