First time in the box

[smoker jb]

Hey folks! based on being involved in forums for years and loving to cook and grill...here we go...pic's to follow!

Followed Bear's shoulder guidelines. So here is my log;

09-Sept 2013 1930 - pulled everything out of the fridge...shoulder, mustard, injection liquid...so on.

Rinse and pat dry.

Inject with 50/50 apple juice and white grape juice...tsp sea salt. (found out after the fact you folks hate injection...sorry)

Rub in, around and all over with hybrid rub in testing mode.

Back in clean bowl with plastic wrap for the morning.

Yes...I forgot the mustard!! Oh well...everything stuck real well.

10-Sept-13 0600 - pull bowl, drain and add paper towels to everything! Added a bit more rub after a noob brain fart. Smoker on and pellets added to the AMZN...all I have is oak at the moment.

0700 - drip pan in and shoulder on the rack, door locked and now we mess with the analog.

1000 - spray with apple juice...box temp 230*

1200 - spray and box temp 220*

1300 - internal probe inserted...165*

1400 - shoulder placed into aluminum pan with 1C apple juice...meat temp 180*

1430 - foiled over and taking my chances! Smoker temp, as I can figure it...250*

More as we move on! Tomorrow...Chicken cordon bleu as seen in another thread!

Thanks for lookin'

Jim

 

[themule69]

Jim sounds good.

Happy smoken.

David

 

[smoker jb]

Overall...I'm thinking 5 out of 10...good rub and what bark I had was great! Noting my wife's immortal words "Close the door bozo"! Will get better results today! Handled the analog system ok, but the PID that's on it's way will be a big help.

Sent from my phone because I'm cooking!

 

[themule69]

Nice looking sammie

David