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Recent content by flynbyu2

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  1. flynbyu2

    What to make for 6 guys?

    Having one under my belt now, I cast my vote for pulled pork. Something about having a piece of meat in a smoker for 10-12 hours makes my mouth water.
  2. flynbyu2

    My first pork shoulder

    Finished product looks great, nice work! I am curious as to the evolution in your smoking ventures. What all did you smoke those dozen times before this pork shoulder? As for in-laws, they're always a classic case of those who mind don't matter, and those who matter don't mind. No worries! DS...
  3. flynbyu2

    My first pork shoulder

    This was taken just after pulling it out of the cooler and the towel. That big missing piece is the result of it literally falling off the bone.
  4. My first pork shoulder

    My first pork shoulder

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  6. flynbyu2

    My first pork shoulder

    The in-laws just left. (They were 30 minutes late by the way) They were very impressed with my smoker skills. I do have to say, it turned out nothing short of amazing. So tender, moist and full of smokey flavor. A big thank you to everyone that helped out here as well as all the posts I was...
  7. flynbyu2

    My first pork shoulder

    Wow, we really ARE neighbors. It's been wrapped for about an hour now.  Since I did all the heavy lifting in this venture so far, I'm gonna have the wife do the pulling. And yes, I do have a good portion of drippings in my foil that will be redistributed shortly. In-laws will be here in 25...
  8. flynbyu2

    My first pork shoulder

    I'm at exactly 10 hours now and IT is at 202° It's over 100° here today and the sun beating down on my WSM pushed the inside temps up.   I'm showing 260° instead of my usual 245°.  I guess that helped me in this case. So close I can almost taste it already. It looks like most recommend...
  9. flynbyu2

    My first pork shoulder

    So I just pulled it at the 7 hour mark and foiled it.
  10. flynbyu2

    My first pork shoulder

    So I'm 6.5 hours in with an IT of 165° Still chugging along at 245° on the WSM. I'm gonna toss some more Kingsford in there to stoke it a bit and maybe raise the temp a tiny bit. Foil it now and cook to 200°???
  11. flynbyu2

    My first pork shoulder

    Looks like my WSM has settled in at about 245° I'm @ 81° IT after 1:25 It'll be done when it's done. I was really trying to avoid wrapping in foil;looking forward to a nice crispy bark. You think that's necessary to speed it up and get it done in under 12 hours?
  12. flynbyu2

    My first pork shoulder

    OK, so I have half a dozen smokes under my belt but this is my first pork shoulder for pulled pork. My wife was so confident, she has her parents coming over for dinner. I got an 8 pounder on the grill @ 4:55am but after reading several posts, I'm concerned we wont be sitting down to eat until...
  13. flynbyu2

    What's your occupation?

    Thank you, but the dog does all the hard work.
  14. flynbyu2

    What's your occupation?

    I'm a deputy sheriff with 27 years on. My assignment for the last 9 years is K9 handler working an EOD dog.
  15. flynbyu2

    Briquette question [WSCG]

    First and foremost make sure you pick up a chimney to start your briquettes. Take a look on YouTube about the "Minion Method".  It works like a champ getting my gril right at about 230 degrees. There is also a snake method for coals that help it run longer, but in my WSM my temps typically run...
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