First All Day Smoke


 
J

Joel Goodwin

New member
Well I pulled the trigger and picked up 2 picnic shoulders from my local farmers market.
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Set the alarm for 4am on a Sunday morning and fired everything up. The temperature was 33 degrees outside. By 4:30 am the shoulders were on. By about 4:50am the WSM was at 200 degrees and smoking away.
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The smoker held between 225-250 ALL DAY! This thing is amazing! Anyway, I took the shoulders off at about 6pm. Internal temp at 196. I double wrapped them in foil, wrapped them in a towel, and placed them in a cooler til our company arrived around 7pm.
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Finally the finished product right before we ate!!

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It was DELICIOUS! Cant wait to fire it up again maybe this weekend!!
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Joel
 
Joel, great looking pulled pork! Just wondering, did you place both shoulders on the same rack, or did you place one on top, one on the bottom, and rotate? Also, what rub did you use? The bark really looks good!
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Lots of good 'ol bbq smoke rollin out of Carolina latley
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!!
Again, great looking pulled pork!
Tim
 
Tim,

I used both the top and bottom racks. As for the rub, its was actually a rub recipe I purchased on the internet. The shoulders came with the skin still on them. I removed the skin in the right one and left it intact on the left one. It tasted great once I chopped it up and mixed it in. It was a little tough to chop though. But turned out pretty good.
 
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