Beautiful day for smoking a shoulder

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smokinwsmstyle

Fire Starter
Original poster
May 3, 2014
31
11
75 degrees today and a 8.5 pound bone in shoulder in the fridge. Had todo it! I decided to smoke at 275 because the wind would be picking up later. I trimmed it and rubbed it and places it on the smoker at 9:30 AM. Currently it's humming along at 275 with internal temp up to 150 after 5 hours. About to hit the stall I am guessing.

Here is a pic of the pre-smoked meat
 
Forgot to mention I am using Apple wood and water in the pan. Wind is picking up now. Need to build me a shelter bit have not had the time. Pork is smelling great! Getting hungry.

On a side note, I smoked a brisket last week and it's in the freezer for Easter. Getting excited for the pig out on Sunday.
 
30 degrees? No thanks!!! Haha. Pork roast sounds good too. Hope it turns out well.
 
Meat at 160 six hours into the smoke. I foiled it and placed it back in the smoker. Smoker temp is down some due to the wind.
Here is a QView before wrapping it. ( A piece fell off so I had to taste it. Smokin good!)
 
Well a little bad news. I did not put enough charcoal in. I used a different brand than I normally do and it burned quicker. Shoulder is not in the oven at 300. Internal temp is 170.
 
Thanks Brandon. We ate some of it and I froze the rest for Easter. Life is good.
 
Great looking PP!

Glad it turned out good, even if you had to finish it in the oven (done that a few times myself).

Al
 
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