First full shoulder for pulling

[cornman]

Did an 8lb pork shoulder for pulling on New Years Eve. Started at 10 pm Friday night after seasoning the shoulder and warming up my WSM. I used apple wood for flavor and we were off. This was my first overnight smoke. I got up at 2, 5, and 7 to check temperature and add charcoal. My biggest obstacle wasn't the stall, but the cold outside temperature. The wind was supposed to die down but was a constant breeze just to be annoying. I refused to crutch as I wanted a good bark and wanted to do this old school. At 2 pm Saturday afternoon, the IT hit 199 and the coals were about exhausted. I was shooting for an even 200, but didn't want to have to add more charcoal for one degree so I took it off. I wasn't disappointed. The meat was falling off as I took it off the smoker. I got it inside and let it rest about an hour and then started pulling it. By the time guests arrived, we were good to go and I was getting positive comments all around. [GALLERY="media, 507104"][/GALLERY][/IMG

Tender and juicy goodness! Happy New Year everyone!

 

[cornman]

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• cornman
• Jan 1, 2017

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• cornman
• Jan 1, 2017

Sorry, wanted to share these pics too. My tech skills are not always up to par.

 

[chilerelleno]

That shoulder looks real tasty, good job on the cook.

I love a good bark on my Pork, but it takes a good rub, and that shoulder looks naked.
You're looking for a crispy crackling rind with that skin on it, which can be as good or better than a good Bark.

POINT for the pics.

 

[bladeguy]

Looks great. Can't argue with positive responses from thise eating it, am I right?

 

[SmokinAl]

That's some good looking PP!

Well done!

Al

 

[smokin peachey]

Looks good!

 

[stealthchef]

That looks incredible! I have to fight the wind a lot, due to both the climate where I love (WV), and the fact that my grills are on a deck 10' off the ground. To combat this, I've put a couple of those grill matts under my grills, and when needed I can set up some baffles around my grills. I don't have to do this often, but you make a great point that the weather is a good thing to consider. All the same, your dinner guests obviously ate good. Congrats!