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Today's Shoulder
Posted: 23 Nov 2013, 17:41
by 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;
Re: Today's Shoulder
Posted: 23 Nov 2013, 19:17
by Steve
Looking tasty there. You're making me hungry.
Re: Today's Shoulder
Posted: 23 Nov 2013, 19:25
by ConorD
Realized I had to correct the name (sorry) but the rub was excellent. Thanks again.
Re: Today's Shoulder
Posted: 23 Nov 2013, 21:29
by Fizzy
Hey Conor
I'll swap my brisket for your shoulder.
It looks amazing (thats yours, not mine)
Re: Today's Shoulder
Posted: 26 Nov 2013, 20:02
by 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!
Re: Today's Shoulder
Posted: 26 Nov 2013, 20:04
by 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?!
Re: Today's Shoulder
Posted: 26 Nov 2013, 20:30
by Swindon_Ed
That does look really good!!!
