Yes ... my guess is/was the therm on the Brinkman was ca-ca. I will follow your suggestion.
I am kind of thinking the brine had something to do with it ..... 20% apple cider, 20% bourbon, water, browm sugar, garlic, rosemary, oregano and of course course salt, pepper and other misc seasonings
Overall 7 hours, 30 minutes, including a 45 min cool down (wrapped) on counter .....
Pics below .... not familiar with the upload process. Hope they come out. Thanks to all for your input. I'm learnin' ..... slow, but getting there!
Label .... local grocery chain (Kroger)
After 48 hours in brine @ 34 degrees and with dry rub
After 24 hours in saran dry time @ 34 degrees
After 4 hours, 5 minutes @ 225-250 degrees and to 161 IT and BEFORE foil blanket wrap
After 85 minutes in foil wrap to 191 IT, 45 min rest to 200 degree IT and then 45 minute coollng period (wrapped) on kitchen counter
Out of foil and ready to be pulled ......
Shoulder blade bone (lower left corner) pulled out with 2 fingers ..... and juices came-a-runnin' .....
Close up of bark .... rather light this time. The pecan wood I used was wet from all the rain we have had .....
Full shoulder pulled and ready to serve with "Bama white BBQ sauce on an onion Kaiser rolls (and good Kentucky bourbon, of course!).
Still don't get the fast cook time ..... any additional comments will advance my learning. Thanks to all.