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O O O So Good

post #1 of 4
Thread Starter 
Yesterday was my first pork shoulder smoke. I also did a chicken with a staggered smoke time. The pork was dry rubbed with my own spice rub then let sit for about 3 hours prior to going on. Two of the three small shoulders were done after about 9:30 of smoking low about 230 and then up to 275 with apple juice spritz for the last three hours

One stalled and took 13 cause it stalled.

Pics below

post #2 of 4
post #3 of 4

That looks delish - Nice first smoke

post #4 of 4
Thread Starter 
It was awesome!!!

I was worried as we friends come over but I read ALOT on here about temps , wet/dry smoke, ect and it was all great info I really appreciate the people who put their wisdom up here for all to use
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