First of two pork shoulder this weekend

[DrewM]

Started with smoke boost for an hour at 10:30 Friday night, then went up to 225, upped it to 250 mid morning today, wrapped at 165 and pulled around 4pm once it hit 200. Putting the second one on around 10:30 tonight. I had to do them separate as they were for two separate events/occasions this weekend. Also tossing back some knob creek during the cooking process.

 

[Dave - Unixadm]

From the looks of it, your cook came out great. Great bark and a nice smoke ring!

 

[DrewM]

Thank you. Yes, it was excellent. I got a better picture of the smoke ring here. Everything I’ve done off the SF has been awesome, so glad I decided to get it.

 

[Steve Madden]

Looks terrific! And the Knob Creek is a perfect accompaniment!

 

[Lew Newby]

Drew, you are tearing up the program. That looks delicious.

 

[Bruno]

Looks great!!

 

[DrewM]

Thank you, Lew and Bruno! I think the next thing I’ll try is a spatchcocked chicken, never done that before.

 

[Tony R]

Looks delicious I never used the smoke boost feature on mine. Does it make a big difference?

 

[DrewM]

I haven't done any long/slow cooks without it, so I don't know if I can accurately answer that question, but using it definitely gives a nice flavor...

 

[AHoneyman]

SmokeBoost keeps the temp between 170 and 200. This allows the pellets to smolder more than burn. So, if you are going to do a butt with SB, you are going to be at it for a long time.