Search results


 
  1. C

    Just did my first overnight cook

    Managed to get organised last night before going out to watch the UFC. Put an 18 lb pork shoulder on the WSM around 11, full charcoal ring of Royal Oak lump, and a chimney of lit lump. Adjusted the vents, and went to check out the fights. Snuck a quick peek when I came back at 1 AM, nice glow...
  2. C

    20 lb pork shoulder

    Just back from the butcher, picked up a whole shoulder, cut the skin almost off, and rubbed beneath it and all over. Figure I will leave the skin and fat cap on for the first 6 hours or so, the remove the skin to develop more bark. Smoking over cherry, should be great!

 

Back
Top