Decided to try something new on Canada Day this year. I found a couple of 3lb boneless pork shoulder roasts in the freezer on Thursday morning and wanted to smoke them for dinner that night, but it was a little late for pulled pork.
I did a little searching on here and found the idea to smoke them until 165F - 170F IT and chop them for burnt ends, so that's what I did!
Rubbed with mustard and Jeff's Rub and smoked on the WSM with apple at 280F. Removed them when one was 170F IT, the other was 175F IT, chopped for burnt ends, tossed in a bowl with more of Jeff's Rub and a splash of Jeff's Sauce, put in a foil pan with a can of Molson Canadian and put back in the WSM for 2 hours, then put burnt ends directly on WSM grate for another 45 mins to an hour. Grilled up some corn on the cob and asparagus for a side. Made burnt end sammies, topped with Jeff's Sauce!
Ready to be chopped up
Copped and into a foil pan with beer
Flag set up from the day before
Put some corn and asparagus on the Weber kettle
Time for a nice sammy!
Thanks for checking it out!