Pat G
TVWBB Emerald Member
Picked up a 9# pork shoulder on sale for $1 a pound.
Applied some Rich's Rub.
Put it on the 18WSM with some post oak for flavor.
The WSM settled in at about 265 and I let it run all night at that temp. At about 8AM the temp started dropping so I opened the vents up for the home stretch. This was after 14 hours. The shoulder was at 205 and very tender, time to pull it off.
I let it rest for a few hours wrapped in foil and a towel in a cooler.
Shredded.
I made some sliders and packed some up for a couple of my buddies at work.
Good stuff. Thanks for looking.
Applied some Rich's Rub.
Put it on the 18WSM with some post oak for flavor.
The WSM settled in at about 265 and I let it run all night at that temp. At about 8AM the temp started dropping so I opened the vents up for the home stretch. This was after 14 hours. The shoulder was at 205 and very tender, time to pull it off.
I let it rest for a few hours wrapped in foil and a towel in a cooler.
Shredded.
I made some sliders and packed some up for a couple of my buddies at work.
Good stuff. Thanks for looking.
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