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My "High Stall" Pork Shoulder Experience
Yeah, the smaller (boneless) shoulders are easier to get here in Luxembourg, but I agree it's a big investment of pellets to go that long for 2 Pounds of pork! Looking back and with all the learnings, I am pretty sure it would have been done a lot sooner if I hadn't wrapped. That set me back 2-3... -
5 years ago I quit smoking and moved to Europe. After a bit of negotiation with my wife and building staff... I've taken up the habit again!
Some but not a lot! I can barely find Apple or Hickory pellets locally but there are places I can order from that deliver. I'd say BBQ is bigger in Netherlands than what I've seen in France or Germany. -
5 years ago I quit smoking and moved to Europe. After a bit of negotiation with my wife and building staff... I've taken up the habit again!
This sounds like a set up... Does it smell terrible or something? Or will they legit be jealous? -
My "High Stall" Pork Shoulder Experience
You are right for sure. AND I think as you can see from the time/ temperatures the wrap certainly did not help either... should have left it out of the bag and let it do it's thing. -
5 years ago I quit smoking and moved to Europe. After a bit of negotiation with my wife and building staff... I've taken up the habit again!
They will I just have to order a few days ahead in these cases... not ideal as I am a let the product available inspire what I decide to make kinda guy :) -
My "High Stall" Pork Shoulder Experience
Hi All, Sorry for the novel here, but I was really surprised on my most recent cook. I hit the stall at 170, which was much higher internal temp than I had seen before. Maybe because it was a smaller pork shoulder? Because I wasn’t experienced with stall at that temp, I panicked a bit. I think... -
5 years ago I quit smoking and moved to Europe. After a bit of negotiation with my wife and building staff... I've taken up the habit again!
Rocking a Trager 575 Pro (could barely fit on my 5th floor balcony in Luxembourg. So far I've done 6 or 7 cooks, rotating mostly between Pork Tenderloin, Shoulder, Brisket and Wings and the occasional steak. It's been fun to try and recreate my BBQ sauces while adding in some different local...
