So had some friends coming yesterday and wanted to make them pulled pork. Had a frozen butt in the freezer that I took out around 7 on Friday night for a Saturday cook. After a 1/2 hour I realized this is not going to work so I ran to the store to get a fresh pork butt and they only had an anemic shoulder left so I passed and went back in the morning and got an 11 lb shoulder. Cut the thick skin off, applied some of Meatheads Memphis dust, and about 8 hours later this beaut emerged. I poured the juice into one of those fat separators and poured over the pulled pork. It was a hit and everyone liked the flavor the Grilla imparted. Lately the milder smoke equals less heartburn so okay by me and the wife.
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Picnic Shoulder on the Grilla
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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