I tried my first bone in shoulder last night in preperation for todays game. 8.13 pounder, rubbed with a local rub called JD's Fat Boy. It is a nice rub with a little heat to it.
In the MES at 7:00 PM last night, set at 225. I used hickory with the occasional lump of Royal Oak to see if I could get a smoke ring although it really doesn't matter to me - tastes great anyway. It took until 1 AM to get to 165, I then put it in the catch pan and foiled tightly. I set the MES for 205 and went to sleep.
Up at 7:30 this morning and this is what I find:
Look at that juice! I am cooling the juice to defat and save the drippings for flavor. The meat is in a crock pot on low with the finishing sauce lovingly poured over it.
I wouldn't call this pulled pork as I didn't have to pull a thing! Didn't even get a chance to use my new Bear Claws. It has a great flavor and will be awesome later today. Well - off to make Dutch's Beans. I don't care who wins the game - I know my stomach will be challenged though....LOL
In the MES at 7:00 PM last night, set at 225. I used hickory with the occasional lump of Royal Oak to see if I could get a smoke ring although it really doesn't matter to me - tastes great anyway. It took until 1 AM to get to 165, I then put it in the catch pan and foiled tightly. I set the MES for 205 and went to sleep.
Up at 7:30 this morning and this is what I find:
Look at that juice! I am cooling the juice to defat and save the drippings for flavor. The meat is in a crock pot on low with the finishing sauce lovingly poured over it.
I wouldn't call this pulled pork as I didn't have to pull a thing! Didn't even get a chance to use my new Bear Claws. It has a great flavor and will be awesome later today. Well - off to make Dutch's Beans. I don't care who wins the game - I know my stomach will be challenged though....LOL
