Had a 9 lb. picnic shoulder in the freezer,thawed and rubbed down on Thursday.Smoked yesterday for today having some friends over.Will be making Mac & Cheese and Baked Beans this after noon.
Started the smoker going at 7:00 AM let the temp get to 250* , 7:25 time to put the meat in
Meat prep skinned
Rubbed
Getting the mini ready
meat was ready to go in gained some nice color sitting for 2 days
temp was 250* dropped to 200 when the meat went in IT of 44* 7:25AM
Maintained a temp of 225 to 250 for 7 1/2 hrs fastest I have ever seen
I used a toothpick to check it,it was done
that is one big bone
A nice tray of Pulled Pork for later
Thanks for looking will try posting the Mac & Cheese with the baked beans later
Richie
Started the smoker going at 7:00 AM let the temp get to 250* , 7:25 time to put the meat in
Meat prep skinned
Rubbed
Getting the mini ready
meat was ready to go in gained some nice color sitting for 2 days
temp was 250* dropped to 200 when the meat went in IT of 44* 7:25AM
Maintained a temp of 225 to 250 for 7 1/2 hrs fastest I have ever seen
I used a toothpick to check it,it was done
that is one big bone
A nice tray of Pulled Pork for later
Thanks for looking will try posting the Mac & Cheese with the baked beans later
Richie