Pork shoulder on the SF🔥

[Bruno]

Just put this beast on, it’s got a mix of rubs from Oakridge that I had lying around.

 

[Bruno]

 

[Bruno]

So far so good, pullled it and wrapped at 160.

 

[Bruno]

Let me at it!!!

 

[Bruno]

Lunch in 45 minutes!! Carolina gold bbq sauce, coleslaw and Hawaiian buns! Can’t wait!!

 

[Tim Young]

Looks pretty darn good!

 

[Bruno]

 

[AlanM]

If that taste as good as it looks you are golden dude.

Nice...

 

[Matt Q]

Wow, that looks good!

 

[Jon Tofte]

It's hard to argue with that success! If you posted those pictures and said you used a stick burner, no one would argue. Your rub produces a beautiful crust .

For all the complaints, it sure looks like the SmokeFire can really deliver the goods when it is working right.

 

[Bruno]

My goal with the SF was simple, I buy good meat and season it well and it comes out great, turns out there is a little more to it, however for me based on my WSM experiences it’s nothing I can’t handle.
Thanks for looking!!