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2 x 5lb pork shoulders

niallam

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Joined Jul 18, 2015
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 monitoring and firebox clean out 1/2 way through.

Looking forward to this now with a smoker that can hold 222-230 for 6 hours easily, my longest test so far.




The old cheap one, little kettle and the new build.

 

SmokinAl

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Nice build!

Good luck with the shoulders!

Al
 

niallam

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Joined Jul 18, 2015
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 :)

 

b-one

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Looking great,how about more pics of the new build?:biggrin:
 

GaryHibbert

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Looks good.  How was the PP??

Gary
 

niallam

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Joined Jul 18, 2015
One took 12 hours to come up to temperature and the other, same weight to begin with, just took longer, more like 14 hours.


 

niallam

Fire Starter
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Joined Jul 18, 2015
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 year to practise for my first competition so it's gonna be the next 11 months of changing and trying new things.
 

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