- Jul 29, 2015
- 12
- 11
Took a big leap in my smoking journey today and smoked a pork shoulder for some pulled pork. I've never smoked anything this big or for this long.
I woke up at 3:30 and began getting the shoulder ready for the fire, 11.5 hours later I had this beauty...
Some things I learned.
1) I didn't let the smoke die down before the meat went on so the underside was just ever so slightly bitter, not noticeable once the meat was shredded up for sandwiches.
2) Make sure the top vent is open when you start. [emoji]128563[/emoji]
While the meat was doing its thing I decided to use some left over pavers and make me a permanent smoking and frying patio.
I woke up at 3:30 and began getting the shoulder ready for the fire, 11.5 hours later I had this beauty...
1) I didn't let the smoke die down before the meat went on so the underside was just ever so slightly bitter, not noticeable once the meat was shredded up for sandwiches.
2) Make sure the top vent is open when you start. [emoji]128563[/emoji]
While the meat was doing its thing I decided to use some left over pavers and make me a permanent smoking and frying patio.
