I wasn't really planning on it as of last Wednesday, but the following day it occurred to me that I had a nice 8.5 lb pork shoulder in the freezer (don't know wth is going on but it's getting alot harder to find swift-premium product around here and it's buggin' me). I got this thing in cryovac last November and I said to my wife I ought to cook it... well she's not a huge pork shoulder fan, she claimed to like the crock-pot version of "pulled pork"(ugh!) better, saying that the last butt I did was too "porky" (what the heck ELSE would it taste like, I asked her!!!)
So defrosted Saturday, trimmed and dry brined (three tbs kosher salt) Saturday night, slathered a tbs or two of olive oil plus about 4-6 tbs of MHMR and into the pbc it went with two ounces of hickory and four ounces of applewood...
Cooked it in one big piece... hung it at 10:55 am, took it to 163 where it stalled... wrapped it at 4:40 (about) with 1/4 cup of sam adams summer ale of all things..., 203 at 5:30, rested until 6:40....
Anyway this was the third one I did... and heh, heh, heh... the raves from both my son and my wife were most gratifying...
Pictures are a shot just prior to wrapping, me with the blade bone pulled out clean as a whistle, the finished product on the cutting board, and a nice cross section cut... Meathead, your rub recipe is definitely 'da bomb! I'll never use anything else for PB or pork ribs!
I did have a good temp profile although in order to get the barrel to run at 270 or thereabouts I did have to pull a rebar... The initial max temp (using Cathryn's method) was in the low 300's so I cracked the lid to pull it up to 380+... don't know what it is but I've never gotten it into the upper three hundreds without a post initial set-up of cracking the lid. I'm wondering if my vent needs a bit of opening up... but before I pulled the rebar, the barrel seemed to want to run in the upper 240s or so...
So defrosted Saturday, trimmed and dry brined (three tbs kosher salt) Saturday night, slathered a tbs or two of olive oil plus about 4-6 tbs of MHMR and into the pbc it went with two ounces of hickory and four ounces of applewood...
Cooked it in one big piece... hung it at 10:55 am, took it to 163 where it stalled... wrapped it at 4:40 (about) with 1/4 cup of sam adams summer ale of all things..., 203 at 5:30, rested until 6:40....
Anyway this was the third one I did... and heh, heh, heh... the raves from both my son and my wife were most gratifying...
Pictures are a shot just prior to wrapping, me with the blade bone pulled out clean as a whistle, the finished product on the cutting board, and a nice cross section cut... Meathead, your rub recipe is definitely 'da bomb! I'll never use anything else for PB or pork ribs!
I did have a good temp profile although in order to get the barrel to run at 270 or thereabouts I did have to pull a rebar... The initial max temp (using Cathryn's method) was in the low 300's so I cracked the lid to pull it up to 380+... don't know what it is but I've never gotten it into the upper three hundreds without a post initial set-up of cracking the lid. I'm wondering if my vent needs a bit of opening up... but before I pulled the rebar, the barrel seemed to want to run in the upper 240s or so...
Sounds like you had a good cook... and success at controlling those temps.
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