Whole shoulder resultsOk hereâ€™s what happened last weekend at Haverhill, NH MBN contest. Tracy and I located whole shoulders from a local farm and picked them up on Saturday shortly after they opened at 9am. Glad we did because I discovered they were FROZEN! As soon as we got back to camp they went into a cold water bath to thaw. At around noon I took them out 1 by 1 and removed the skin, all but 1/8 inch fat and the stink gland. As I was doing this I noticed the core was STILL FROZEN so back into the bath they went.
By 2 they were OK so I injected and rubbed them whilst the pit was coming up to temp at 250. They were on at 3. I got all 4 of them in the Caldera spaced evenly. Curious though as we looked around that other teams hadnâ€™t even started their cookers and some of them were doing whole hogs.
The pit burned on through the night. The girls got into the tent at like 10pm and I sat in my chair with blankets and monitored the pit adding wood when necessary. It got COLD in that valley pretty quick so I was tossing in more wood then I usually do.
At 2:30 am I got up to start the WSM and rub the ribs. They went on at 3 @250. I stoked fires until 6, foiled them with brown sugar, apple juice and honey put them back on. I had 2 free hours and by that time I was friggin cold to the point of shivering. At 8 I removed the foil then took a look at the shoulder. The temp range varied with the top being the hottest at like 180. I cranked it up to 275 cause these had to be done and boxed soon.
When it came time to box the only one done was at 195. I yanked it then pulled it for the box. The top shoulder would be served to the judges both blind and on site. The ribs were sauced with Blues Hog 30 mins before they needed to come off. 2 of them failed the bend test but the others were perfect. These ribs were perfect â€“ honestly.
So lesson learned â€“ if you are doing whole bone â€“ in shoulder you want 24 hours, foil at 160, pull it at 200.