I gotta say...I'm thrilled with how my first pork shoulder turned out. It was already deboned as I bought a 2-pack at Costco (each about 7 lbs.) and I figured I'd just smoke one as it was my virgin run.
Anyway, I rubbed it up the day before with Jeff's rub and put it on the smoker around 7 am. I followed Meowey's directions (thanks a lot, Meowey!) and started spritzing at 100. I foiled at 165 and pulled it out at 200. I pulled it 2 hours later and used SoFlaQuer's finishing sauce (thanks to you too, SoFlaQuer!)
I've had a fair amount of pulled pork in my life but this was as good as I've ever had. It was so tender at 200 and formed a pretty nice bark too. It was a long 11 hours in the smoker but I can't wait to do it again. Thanks to everyone for all of your past posts that helped me be successful. Anyway, on to the Q-View:
All rubbed up and ready to get in the smoker:
Pulled and soaked with finishing sauce:
A close-up (sorry, a bit blurry):
Anyway, I rubbed it up the day before with Jeff's rub and put it on the smoker around 7 am. I followed Meowey's directions (thanks a lot, Meowey!) and started spritzing at 100. I foiled at 165 and pulled it out at 200. I pulled it 2 hours later and used SoFlaQuer's finishing sauce (thanks to you too, SoFlaQuer!)
I've had a fair amount of pulled pork in my life but this was as good as I've ever had. It was so tender at 200 and formed a pretty nice bark too. It was a long 11 hours in the smoker but I can't wait to do it again. Thanks to everyone for all of your past posts that helped me be successful. Anyway, on to the Q-View:
All rubbed up and ready to get in the smoker:
Pulled and soaked with finishing sauce:
A close-up (sorry, a bit blurry):
