Chris F (Ottawa)
New member
Hey folks,
Thought I'd share the 5 lb pork shoulder I did up for a few people on Canada day. Nothing really fancy about the cook, just like every other butt on here
I had some Meathead's Memphis Dust left over, so I used that as my rub. Decided to use the Big Steel Keg instead of the WSM today because I only realised in the morning that I didn't have enough briquettes for the cook in the WSM, so lump in the BSK it was. (Nothing's open on Canada day to buy more)
Quite a bit of charcoal on the BSK - just so I wouldn't have to refuel during the cook
Temperature was holding really well
Thought I'd share the 5 lb pork shoulder I did up for a few people on Canada day. Nothing really fancy about the cook, just like every other butt on here
I had some Meathead's Memphis Dust left over, so I used that as my rub. Decided to use the Big Steel Keg instead of the WSM today because I only realised in the morning that I didn't have enough briquettes for the cook in the WSM, so lump in the BSK it was. (Nothing's open on Canada day to buy more)
Quite a bit of charcoal on the BSK - just so I wouldn't have to refuel during the cook
Temperature was holding really well
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