Picked up an 8-1/2 pound pork shoulder on the way home from work Friday afternoon. Rubbed it down with Jeff's Texas Rub recipe, into the fridge overnight, then cherry wood for the smoke & into the smoker at 8:00 am Saturday. It finished at 11:30 pm, then wrapped up tight & into the old reliable Coleman cooler. Still nice & warm at 6:30 this morning. Out of the Coleman, unwrapped & back on the smoker @ 250 degrees for about an hour just to crisp up the bark a bit more.
Out came the bone & the pulling began. Now all ready for some pulled pork sandwiches & football Sunday. Had some with bisquits, fried taters, eggs, & coffee for breakfast! Now that was good!
Out came the bone & the pulling began. Now all ready for some pulled pork sandwiches & football Sunday. Had some with bisquits, fried taters, eggs, & coffee for breakfast! Now that was good!
