British BBQ Society Forums

Rub, Injection, sauce stays the same. I foil the meat once the internal hits between 150-160f and then finish it 5f higher than you normally would.

I cooked a pork shoulder in my WSM yesterday even with all the bad weather in 6hours and was just as good, i've also been cooking briskets this way and again they come out great.

The finished product after 15.5 hours cooking & removing at 200F. Quite blackened on the outside fat, I think down to the last half hour finishing off at a higher temperature with foil over. But underneath the meat was nice & moist. I want to try a quicker cook (6 hours ish!), but first I think I'll do this one again, with the following changes:

bit more of a kick to the rub

remove the fat, place some bramley apple slices underneath as well as some of the rub, and then re-attached the fat

The Mavericks performed brilliantly - dead chuffed with that purchase.



Mavericks in the rain: