George(moe) Higgins
TVWBB Fan
I beat the sun up here this morning to check on my 1st shoulder. Darn it. I cannot find butt around my general area so I had to settle for a picnic shoulder. Anyone heard have experience with Smith Farms?
On to the details. Started with a 10.5 lb shoulder with skin removed and gave it a liberal coat of regular yellow mustard on Thursday night. Early yesterday morning I gave it a rub. I made up a batch of Doctor Dolan's from Paul Kirk's Championship BBQ Sauces and applied.
About 8PM last night I removed the shoulder from the fridge and applied another coat of rub, leaving the meat on the counter to come to room temp.
It was damp on my deck from heavy thundershowers earlier that evening. At 10PM, fired up a chimney of Kingsford and proceeded with the Minion Method. By 10:20 I had the WSM assembled and then filled the foil lined water pan. At 10:30 the shoulder went in and with stable temps around 250, I retired at 12am.
4AM - dark! Only 60 degrees out and I hoped the WSM temp was ok. Around 240 and I was fine with that. Decided to fill the water pan up which presented a problem. Apparently my inept foil technique used to line the waterpan caught me. After filling, water was somehow creeping "up" a fold in the foil and flowing down the underside of the waterpan directly into my coals.
4:30 am and thinking this is temporary, I place a ladel through the door catching the water and bailing like fool. Not good. I've compromised my fire by now for sure. The stream of water won't stop so I'm forced to disassemble the WSM and remove the waterpan. Bye bye foil and by 5am I have the WSM back to temp. I may have to add more charcoal thanks to my aqua-venture. Thats the 1st and last time I'm using foil. /infopop/emoticons/icon_mad.gif
It's now 6am and I'm going to make a sauce I saw somewhere along with a couple Danny Gauldin rub recipes. Almost Dreamland BBQ Sauce.
I'll be back later to provide an update.
George
On to the details. Started with a 10.5 lb shoulder with skin removed and gave it a liberal coat of regular yellow mustard on Thursday night. Early yesterday morning I gave it a rub. I made up a batch of Doctor Dolan's from Paul Kirk's Championship BBQ Sauces and applied.
About 8PM last night I removed the shoulder from the fridge and applied another coat of rub, leaving the meat on the counter to come to room temp.
It was damp on my deck from heavy thundershowers earlier that evening. At 10PM, fired up a chimney of Kingsford and proceeded with the Minion Method. By 10:20 I had the WSM assembled and then filled the foil lined water pan. At 10:30 the shoulder went in and with stable temps around 250, I retired at 12am.
4AM - dark! Only 60 degrees out and I hoped the WSM temp was ok. Around 240 and I was fine with that. Decided to fill the water pan up which presented a problem. Apparently my inept foil technique used to line the waterpan caught me. After filling, water was somehow creeping "up" a fold in the foil and flowing down the underside of the waterpan directly into my coals.
4:30 am and thinking this is temporary, I place a ladel through the door catching the water and bailing like fool. Not good. I've compromised my fire by now for sure. The stream of water won't stop so I'm forced to disassemble the WSM and remove the waterpan. Bye bye foil and by 5am I have the WSM back to temp. I may have to add more charcoal thanks to my aqua-venture. Thats the 1st and last time I'm using foil. /infopop/emoticons/icon_mad.gif
It's now 6am and I'm going to make a sauce I saw somewhere along with a couple Danny Gauldin rub recipes. Almost Dreamland BBQ Sauce.
I'll be back later to provide an update.
George