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  1. niallam

    2 x 5lb pork shoulders

    Have bits to do to perfect it I think, start earlier is first on the list. The night before will probably be a better idea. Instead of injecting them I'm going to try the Texas crutch method next time with a liquid of some sort and then back on to finish the bark hopefully. I've almost a...
  2. niallam

    2 x 5lb pork shoulders

    One took 12 hours to come up to temperature and the other, same weight to begin with, just took longer, more like 14 hours.
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  4. niallam

    Salt in rubs, and using different salts

    I picked it up in work, could have been a sample but not too sure, I don't work in our retail side at all so don't know :)
  5. niallam

    2 x 5lb pork shoulders

    11:15 in... One after resting and before pulling, took 12 hours And after pulling...
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  9. niallam

    2 x 5lb pork shoulders

    6 hours in. Now stuck at 150-154 now over the last long time, not gonna go down the crutch route so will see how much longer the stall lasts. 156 now :)
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  11. niallam

    2 x 5lb pork shoulders

    Started work at 7am this morning, smoker heated up by 8:20 so getting to 3 hours in now.
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  13. 2 x 5lb pork shoulders

    2 x 5lb pork shoulders

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  14. niallam

    2 x 5lb pork shoulders

    Picked up these 2 for dinner, dry brined them with a whiskey smoked sea salt and now rub on them and at 5lb each should take just under 10 hours I hope. This is my second attempt at full shoulders, my first was on a cheap offset that took 13 hours (bigger shoulder) but needed houry temperature...
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  19. niallam

    New Smoker Build

    Not sure if you're supposed to season the underneath of the drip tray and that whole area but I invented a new tool for doing it and was very successful lol Straight in through the firebox Applied for a patent ;)
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