Joe Ferguson
New member
Greetings, all! Long time, no type. Smokin' Joe here in the world-renowned BBQ land of Utah! (sarcasm intended) /infopop/emoticons/icon_smile.gif
Got a little neighborhood gathering coming up on Monday for the holiday, and while perusing the local Fat Albert's meat dept, I came across the largest shoulder I have yet to see available in a general grocer.
This shoulder is 22.3 # and won't even fit into my Cookshack model 50. This is fine, since I intended on putting it into the WSM anyway.
This will be the largest cut I've yet done, so I'm looking for some pointers. I know it's done when it's done, but I'm also just as sure that when cooking large cuts like this, there are right things to do, and wrong things to do.
The hunk is frozen right now, and I plan to start the thaw on either Thurs or Friday night, depending on the responses I get here. Since this hunk is quite thick (about 13" at the thickest part), I was going to thaw it in a brine solution, and inject when thawed. Some hours before putting it on the smoke, I thought I'd make up a fairly plain rub, and slather on some mustard to bark it up.
I also figgered on firing up the WSM (Minion or G Wiv method) about 9-10pm Sunday night for a guesstimated eat time of about 4pm with the cheap buns, maybe some slaw and sauces.
Any fatal flaws that can be pointed out?
I look forward to hearing from y'all!
-joe
Got a little neighborhood gathering coming up on Monday for the holiday, and while perusing the local Fat Albert's meat dept, I came across the largest shoulder I have yet to see available in a general grocer.
This shoulder is 22.3 # and won't even fit into my Cookshack model 50. This is fine, since I intended on putting it into the WSM anyway.
This will be the largest cut I've yet done, so I'm looking for some pointers. I know it's done when it's done, but I'm also just as sure that when cooking large cuts like this, there are right things to do, and wrong things to do.
The hunk is frozen right now, and I plan to start the thaw on either Thurs or Friday night, depending on the responses I get here. Since this hunk is quite thick (about 13" at the thickest part), I was going to thaw it in a brine solution, and inject when thawed. Some hours before putting it on the smoke, I thought I'd make up a fairly plain rub, and slather on some mustard to bark it up.
I also figgered on firing up the WSM (Minion or G Wiv method) about 9-10pm Sunday night for a guesstimated eat time of about 4pm with the cheap buns, maybe some slaw and sauces.
Any fatal flaws that can be pointed out?
I look forward to hearing from y'all!
-joe