1st time I have done a shoulder, and I am super excited.
Got the smoker setup right about 230-232. Got the meat on the heat a little before 9am Pacific. Its going to be warm today in Seattle so I will watch the temp this afternoon. Here it is rubbed up and in the cabinet.
EDIT: Realized this should be in the general Pork forum... Its harder to tell on mobile.
Got the smoker setup right about 230-232. Got the meat on the heat a little before 9am Pacific. Its going to be warm today in Seattle so I will watch the temp this afternoon. Here it is rubbed up and in the cabinet.
EDIT: Realized this should be in the general Pork forum... Its harder to tell on mobile.
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