Dan Godwin
TVWBB Member
I scored a WSM yesterday from craigslist, so I had to smoke something today. I pulled and defrosted a pork shoulder blade roast (3.5lbs) and applied a rub based on the Mr. Brown recipe from the main pages. I used what spices I had on hand and really didn't measure to much as it was after midnight. This morning I tossed on the roast around 10:30 after lighting the WSM using the minion method and using up the last of the wood chips I bought to use with the kettle grill my wife and son got me for father's day. I measured the temperature using a probe thermometer through a potato on the grate. At noon the temps were measuring around 215F so I closed the bottom vents to 25%. I had to leave for the afternoon, and left the smoker to do it's thing with my wife home. When I returned at 6:15pm, I checked the internal temperature and it was right at 190F so I pulled and wrapped it in foil to let it rest. My wife made some quinoa and we ate a little after 7. SBR was offered on the side. My wife put her's and my son's in a tortilla and made a wrap.
