So I am stepping out and doing a shoulder tonight to make some tacos/carnitas for a lunch at work tomorrow. Up until now, I have only cooked for family and close friends. I have a 9lb bone in shoulder. Problem is that it is supposed to rain later tonight - somewhere around 11:30. Here is the plan, please let me know what you guys think.
I salted it last night. I am going to try and get the shoulder on the WSM at around 6 this evening at 225. I am going to use apple and cherry wood chunks with the charcoal. I am hoping that gets it up to around 140 or so by around 11 and gets some smoke in it. I am going to pull it off the WSM, wrap it in foil with a little apple juice and put it in the oven at 225 for the rest of the night. Get up about 6AM tomorrow, hope it is up to temp (can't stay up and drink beer this time - my employer probably wouldn't like me stumbling in smelling like a brewery), cambro it and bring it into the office. Instead of pulling it, I am going to chop it and put the pieces in a slow cooker on low at around 10:30 to eat at 11:30. I won't be able to crisp it up, but I am hoping the chunks will be pretty tender.
Oh yeah, I am going to use MMD for the rub.
Here is a pic of the brined shoulder:
I salted it last night. I am going to try and get the shoulder on the WSM at around 6 this evening at 225. I am going to use apple and cherry wood chunks with the charcoal. I am hoping that gets it up to around 140 or so by around 11 and gets some smoke in it. I am going to pull it off the WSM, wrap it in foil with a little apple juice and put it in the oven at 225 for the rest of the night. Get up about 6AM tomorrow, hope it is up to temp (can't stay up and drink beer this time - my employer probably wouldn't like me stumbling in smelling like a brewery), cambro it and bring it into the office. Instead of pulling it, I am going to chop it and put the pieces in a slow cooker on low at around 10:30 to eat at 11:30. I won't be able to crisp it up, but I am hoping the chunks will be pretty tender.
Oh yeah, I am going to use MMD for the rub.
Here is a pic of the brined shoulder:
Comment