First pork shoulder cook

[Rob (Allentown)]

Got my kettle rolling at 5:30 this morning using the snake method. Hickory and cherry chips in foil packs. Shoulder on at 6:00. Temps holding at 245*. Hope to put some pics up then as it goes

 

[Bob Correll]

Kick back time Rob, enjoy the cook and the results!

 

[Tony R]

Don't forget ice cold adult drinks.

 

[Rob (Allentown)]

Beverages covered. Yuengling Lager, Moosehead, Miller Lite and Michelobe Ultra Lime for the wife.

 

[Rob (Allentown)]

I forgot to add that I used Steve Raichlens basic rub with a few added spices and Harry Soo's pork shoulder injection.

 

[Dwain Pannell]

Sounds like a great day.

 

[Bill Schultz]

Good luck Rob, sounds like you are on it well. Don't forget pics

 

[Mike Willis]

Sounds like you're in for a wonderful day Rob! BBQ and brew - my favorite combo!

 

[Wolgast]

Looking forward to an uppdate....Sounds like a great day!

 

[Rob (Allentown)]

 

[Rob (Allentown)]

That didn't work for the pic

 

[Bob Correll]

Rob,
Click on that little icon, 3rd from the right, and paste the photo's url there.
Lookin' good!

 

[Rob (Allentown)]

Thanks Bob. The charcoal snake ran for 7hrs. Lit a half chimney to finish it off. To finish it I put it in a foil pan with some apple juice, butter and some rub. Was only able to let it rest 20 minutes as the smell drove my wife and I nuts. Tore into that puppy nice, juicy and tender with really nice smoke ring. I'm full now.

 

[Mike Cosgrove]

Looks fantastic, I would love a sammich.

 

[JimmyE]

Way to go man!

 

[Chad Bman]

That was a pretty quick cook & resting period. Glad to hear you enjoyed...

 

[Kurt]

Waiting for some pics... I need some pp