Hello folks. I live in Mount Juliet Tennessee. I'm new to smoking but have a lot of experience with both gas and charcoal grills.
Last Fathers Day my lovely wife gave me a Kingsford offset smoker. I began watching YouTube videos on offset smokers and I've always wanted to do a shoulder.
I made two modifications to my "cheap" smoker. I added temperature gauges and extended the exhaust stack to grate level. I also built a wire fire basket.
I purchased two Boston Butts at a local grocer. They were 21.2lbs so each slightly over 10lbs. I used olive oil and a store bought "pork rub" Friday evening and put them back in the fridge.
6:15 am Saturday I had my pit at 225 and put both shoulders on fat cap up. Spritzed with apple juice every hour. At 12:30 pm they had past 170 (never stalled) so I went ahead and foiled them. Fat cap up again. At 3:15 I wrapped them in towels and put them in the cooler. I left them in the cooler for almost three hours.
The meat was extremely tender and very moist. I was very proud of my effort even with a cheap pit. I used charcoal for base and seasoned hickory from a friend.
Here are a few pics of my cook.
Thanks guys!
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Last Fathers Day my lovely wife gave me a Kingsford offset smoker. I began watching YouTube videos on offset smokers and I've always wanted to do a shoulder.
I made two modifications to my "cheap" smoker. I added temperature gauges and extended the exhaust stack to grate level. I also built a wire fire basket.
I purchased two Boston Butts at a local grocer. They were 21.2lbs so each slightly over 10lbs. I used olive oil and a store bought "pork rub" Friday evening and put them back in the fridge.
6:15 am Saturday I had my pit at 225 and put both shoulders on fat cap up. Spritzed with apple juice every hour. At 12:30 pm they had past 170 (never stalled) so I went ahead and foiled them. Fat cap up again. At 3:15 I wrapped them in towels and put them in the cooler. I left them in the cooler for almost three hours.
The meat was extremely tender and very moist. I was very proud of my effort even with a cheap pit. I used charcoal for base and seasoned hickory from a friend.
Here are a few pics of my cook.
Thanks guys!
