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Recent content by dave c
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At what temp was the pork shoulder when you took it out.? What I have found throughout the years of cooking pork shoulders some take it out at 165-180, during that time frame portions of the shoulder will be dry and some not. The internal fat has not had the time to break down in order to...
I had the same problem I was trying to take a photo to upload like a before and after and it would not let me do either. I even chose the smaller of the three options for the photo. Anyway after 20 minutes it was too late anyway. The family was into it like a bunch of banchies. They look...
I tried the towels and did not get that much different than without. You'll be ok at 192, any ware between 190-200 it will come out fine. Waiting period I do only 1/2 hour with it wrapped in foil. Comes out tender, moist and most of all good tasting.
Dave
When ever I cook a Pork shoulder and remove the bone it normally takes 2-4 hours less according to the weight. A 5-7 lb shoulder takes me about 7 hrs boneless at 225-230 degrees. That same shoulder with the bone about 9-10 hrs. I have one in the smoker i put in last night at midnight with the...
I'm from Upstate New York around Binghamton NY, I utilize an MasterBuilt electric smoker for the past year. I got tired of getting up in the middle of the night to make sure my temp did not fall below what I needed it to be. I also have a Weber grill that I use at times to make a pork loin but...
I am actually doing a pork shoulder tonight. I'll put it in at midnight and will not check it until 8 am at a temp of 220 in an electric smoker. Its a 9lb shoulder and I normally do not utilize a dry rub. I use 1 cup of olive oil, 1 Tbs of salt and pepper, 1 Tbs of Adobe, 5 spoons of olives...