Basted in maple syrup prior to the rub being applied. 2 7.5 lb shoulders.
Light the fire...let's get to smoking!
As I'm bringing the smoker up to temp, my grill probe takes a dive and displayed LLL! After the panic subsided I attach the meat probe into the BBQ outlet and reposition it. Don't really need the meat temp right away.
My workstation for the stuff I have to cook tomorrow. Luau themed party.
ET-732 has a fairly short range so I proped the display in front of my Wi-Fi Webcam. Now I can lay in bed and watch temp overnight.
Temp held 240 ish all night. Seems to be where it naturally holds at. I don't fight it, I just work with it.
12 hours into the smoke, it starts looking very edible
At just over 15 hours I reach IT 205-207 depending on where I stab it. Wrapped in foil and a blanket they are placed in a cooler. I patiently await several hours to pull and sample .
One I will finish with juices that ran off into a drip pan, the other will be finished with crushed pineapple and fresh jalapeno. Hope I made you juices flow. More pics later as I still have to cook 50 some pineapple chicken kabobs and 30 some pieces of cilantro lime tilapia that will be topped with mango salsa. That free grill came just in time to do some work! Thanks for reading and more thanks to all I've learned from this forum. Chad