Student Seeks Advice From the Oracle. Pork Shoulder

[G Schafer]

Prepping two 7 pound pork shoulders for cooking tomorrow.
I trimmed some of the fat cap, and then scored it. Then I massaged some Memphis Dust from the Amazin' Ribs recipe, wrapped in plastic and put them in the fridge.

Then I took two flavorizor bars and filled one with apple chips, and the other with hickory.

Wrapped them in foil and stabbed holes in the foil. Then placed them in the grill.

Tomorrow the water pan goes on the flavorizor bars and we light 'er off. Low and slow at 225-230 on the grates 'till done.

My question is, "How bad am I screwing this up"?

Thanks!,
Gerry

 

[Chris in Louisiana]

There is a Grill Grates video on YouTube for ribs, and they put one Genesis burner on "low as it goes" to get slow cook temps. Link

I'd put the wood/foil near one lit burner on one side, with the butt to the other side with no heat directly beneath it.

I think you can do it. Just keep the heat indirect, and get some smoke on it.