I had a 12 pound pork shoulder roast I had been ready to cook for a while. It seemed way too big, so I cut it in two before cooking. Salted it up, and left it in the fridge about 12 hours or so. I pulled her out this morning and gave her a generous rubdown with Memphis Dust. Got the grill going, and plopped the meat on and let her go. I had a nice ambient temp of 53 degrees, so we settled right into 225, and hung around that benchmark. At about 140 degrees meat temp, I cranked the grill up to 275 to blow through the stall, since I was a little pressed for time. I lost my patience at 201 degrees meat temp, and pulled her off. I don't think the 2 degrees made much difference. I served it up open-faced with my own homemade sourdough bread, with a choice of my own barbecue sauce, or Barrister Dew's Pulled Pork Sauce. Amazing! Unbelievable! You can see the results.
Cheers and Happy New Year!
Cheers and Happy New Year!
Comment