pork shoulder Boston roast

quiturbishn

Newbie

Original poster

Jul 18, 2015

9

11

Trenton MI

• Aug 4, 2015

• #1

I have it injected and rubs about to go on the pit what you all think

IMG_20150804_120717.jpg

• quiturbishn
• Aug 4, 2015

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Aug 4, 2015

• #2

I think you might wanna provide a few more details. Other than that, good luck and enjoy the ride.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 5, 2015

• #3

What kind of smoker do you have ,fuel you plan to use , weight of Butt , do you want to pull it or slice it for sandwiches or plating ?


Pictures help a lot .

Have fun and . . .

 

quiturbishn

Newbie

Original poster

Thread starter

Jul 18, 2015

9

11

Trenton MI

• Aug 5, 2015

• #4

I have a side stick burner and i used pecon and maple wood and i did slices with a sweet injection of orange juice apple juice and apple cider and a cut of brown suger and than the rub i used i found on the fourms it all turned out tasty i forgot to take pics of the end Result

 

quiturbishn

Newbie

Original poster

Thread starter

Jul 18, 2015

9

11

Trenton MI

• Aug 5, 2015

• #5

My unit looks like the pic for this fourms but with the hot box on the other side next year i plan on getting a new one this one has seen better days but i am torn on what i want i kanow i would love a jambo pit but idk if i can afford and i do want to compete next year also