Today's Shoulder

[ConorD]

Tried Guerrilla Powder with an injection and then changed out the normal hickory wood for a mix of pecan and cherry. Marinaded was Stub's Pork;

Prep;


On the WSM at 23:00hrs at 225f


At 7am (god I love my PartyQ - lets me sleep in peace)


at 9am ready to wrap


bumped temp up to 250f for nearly 5 hours to produce;

[Steve]

Looking tasty there. You're making me hungry.

[ConorD]

Realized I had to correct the name (sorry) but the rub was excellent. Thanks again.

[Fizzy]

Hey Conor

I'll swap my brisket for your shoulder.
It looks amazing (thats yours, not mine)

[robgunby]

What was the internal temperature when it was sliced? Mine normally won't slice like that, it falls apart, but yours looks more like when you slice a leg!

[robgunby]

PS http://i1250.photobucket.com/albums/hh5 ... 135250.jpg I want to drink those juices from a cup.

Cripes and the smoke ring on the pieces.... about an inch?!

[Swindon_Ed]

That does look really good!!!