9 lbs pork shoulder after 10 hrs
snot00011 Smoke Blower Original poster Aug 5, 2013 84 16 Seattle Aug 28, 2014 #1 20140828_074023.jpg snot00011 Aug 28, 2014 9 lbs pork shoulder after 10 hrs
themule69 Epic Pitmaster Oct 7, 2012 12,884 350 live north of fort smith arkansas between alma and Aug 28, 2014 #2 Looks good so far. How hot are you smoking? Are you going to pull it or slice it? Happy smoken. David
Looks good so far. How hot are you smoking? Are you going to pull it or slice it? Happy smoken. David
snot00011 Smoke Blower Original poster Thread starter Aug 5, 2013 84 16 Seattle Aug 28, 2014 #3 Cooking at 250 to 275. I will be pulling it.
padronman Master of the Pit May 5, 2011 1,551 117 San Marcos, California (North San Diego County) Aug 28, 2014 #4 great color
snot00011 Smoke Blower Original poster Thread starter Aug 5, 2013 84 16 Seattle Aug 28, 2014 #5 Thanks, but I have stalled out at 199. Do you think I can pull to wrap?
snot00011 Smoke Blower Original poster Thread starter Aug 5, 2013 84 16 Seattle Aug 28, 2014 #6 I pulled and it fell apart 20140828_143317.jpg snot00011 Aug 28, 2014
padronman Master of the Pit May 5, 2011 1,551 117 San Marcos, California (North San Diego County) Aug 28, 2014 #7 Then you answered your own question Last edited: Aug 28, 2014
snot00011 Smoke Blower Original poster Thread starter Aug 5, 2013 84 16 Seattle Aug 28, 2014 #8 Yep, got Inpatient. Chicken is on now. 20140828_144219.jpg snot00011 Aug 28, 2014
padronman Master of the Pit May 5, 2011 1,551 117 San Marcos, California (North San Diego County) Aug 28, 2014 #9 Nice little day you are having! I just put Wings on. YUM
snot00011 Smoke Blower Original poster Thread starter Aug 5, 2013 84 16 Seattle Aug 28, 2014 #10 Last day of what I'm calling stay cation 2014. Going out with a bang.
padronman Master of the Pit May 5, 2011 1,551 117 San Marcos, California (North San Diego County) Aug 28, 2014 #11 Nicely done!
themule69 Epic Pitmaster Oct 7, 2012 12,884 350 live north of fort smith arkansas between alma and Aug 28, 2014 #12 Looks good. Now you need to learn patience . Happy smoken. David