First Pork Shoulder cook HUGE success!

[mgcain12]

First of all, Thanks Meathead - the book recipes were followed to a T and it was considered by all the absolute best BBQ they had ever had. The Crack N Cheese was also a big hit. I did have a few issues controlling the fire in my WSM even with the Pitmaster IQ 110 - about halfway through the cook, the fire took off on me, getting well up over 260 degrees from 225. I got it back under control and held it at 235 for the remainder of the cook. A 6.5 pound shoulder cooked for about 11 hours - DEEElicious! I dry brined for 18 hours prior and used the Memphis dust. Also made the Lexington Dip for the sauce - funny thing, with that on the table, nobody touched the Sweet Baby Rays sauce.....

[richinlbrg]

CONGRATULATIOMS, and WAY TO GO!!

[RonB]

And I bet that will be the first of many great cooks - congrats.

[Nate]

Congrats mgcain12 .... Just think... if this was your first pork shoulder then chances are it is only going to get better from here.... happy Q'ing.

[CeramicChef]

@mgmcain12 - I'm glad you've hit the ground running. It only gets better from here believe it or not! Kudos to you!

[David Parrish]

Hmmm without pics, teh success of teh cook, it is in doubt

[DWCowles]

I'm with David Parrish on this

[boftx]

Ditto. No pics, it didn't happen.

[fuzzydaddy]

You hit a home run! Now the photos.....?

[pittkappasig]

The book is the new bible. Valuable counter space around America has been sacrificed for a close up of MHs face. I speak to him when I am cooking and when I am having a bad day. He knows my deepest secrets... Congrats!!

[Dewesq55]

mgcain12 I echo the call for pix. If there are no pix, it never happened. Also, 260ºF is not at all "out of control" for cooking a PB. Congrats on a highly successful first shoulder cook.

[fzxdoc]

Congrats on that successful first PB cook, mgcain12 ! Sounds wonderful.

I echo Dewesq55 , smoking pork at 260-300 deg F is what I do all the time, and it turns out great. That said, you've got to smoke 'em where you like 'em.

So what's up for the next (successful) cook?

Kathryn

[BGWolf]

Congratulations! I'm glad it turned out well

[DeusDingo]

that's the best feeling, isn't it?

[jharner]

I have always heard around here if no pics it didn't happen .​ Congrats on a great cook sounds like you are hooked!