I haven't posted a looooong time, but I've been very busy and just haven't posted any recent cooks...but I looked on the forum today while waiting on my finished product and thought I'd give you all some Qview to drool over. Just a simple little cook today...well, I thought so anyway.
Did a 6 lb. shoulder on my 18.5 WSM over Royal Oak lump, with a mix of Hickory mostly, with cherry and a little apple chunks. I really like the mix, and LOVE the smell of the cherry and apple smoke. No water in the pan, but I use a terra cotta planter base covered in foil for a heat sink. I did not wrap the shoulder.
So...I get the smoker up to temp easily, get the TBS rolling, and put my shoulder on and get ready to relax today...got all my yard work and honey do's done yesterday...watched some of The Memorial and my Braves. The WSM did what it does and held pretty steady when I wasn't fooling with it. I'm thinking since its a 6 lb butt I will be done in 8-9 hrs...wrong. That sucker stalled at 168 for about an hour and a half and stalled AGAIN at 183!!! I waited it out both time, but I've never seen this happen and definitely not on a shoulder so small. Anyway, temp started rising again, and it was getting late, so I pulled it off around 190 to let it rest (we were getting HUNGRY). I typically go until at least 200, but figured I'd take a chance (for me anyway) and pull it off early.
Well, end result....excellent. It was great and worked out well chopping it. Made my own vinegar sauces (two different NC style, eastern and western), and found some cheap bbq sauce from the store that is made here in GA at a bbq restaurant that is actually pretty good. Served with buns, pickles, sauces on the side, and some slaw. Oh and a nice IPA.
Let me know what you think!