Well actually it was a 10 lb picnic shoulder. Started it up 12:30am rubbed down with mustard and a generous coating of pappy's choice reduced sodium seasoning. Been using the stuff on everything...found it on Amazon with good reviews.
Put it in the MES40 with mailbox mod and amnps with lumberjack Oak, hickory, cherry blend (my new favorite). It went overnight at 225. This morning around 8:00 it was at 153...still a ways to go. Decided not to wrap as I had great results with a no foil brisket.
It finally hit 200 IT at 6:30pm about 18 hrs total. I wrapped it and popped it in to a 170 degree oven. Once in I killed the heat. Rested in there for about an hour. I started pulling at around 7:30pm with my newly acquired bear claws. Bones came out clean and if it weren't for the bark would have fallen apart as I tried to move it from the foil.
It was perfectly tender, great bark and smokiness. Threw it on a soft roll with a little bbq sauce. My gf said it was the best pulled pork she has ever had. I had to agree. I'm excited this first pulled pork effort turned out so well. No more sub par restaurant pulled pork for me.
Some qview:
Put it in the MES40 with mailbox mod and amnps with lumberjack Oak, hickory, cherry blend (my new favorite). It went overnight at 225. This morning around 8:00 it was at 153...still a ways to go. Decided not to wrap as I had great results with a no foil brisket.
It finally hit 200 IT at 6:30pm about 18 hrs total. I wrapped it and popped it in to a 170 degree oven. Once in I killed the heat. Rested in there for about an hour. I started pulling at around 7:30pm with my newly acquired bear claws. Bones came out clean and if it weren't for the bark would have fallen apart as I tried to move it from the foil.
It was perfectly tender, great bark and smokiness. Threw it on a soft roll with a little bbq sauce. My gf said it was the best pulled pork she has ever had. I had to agree. I'm excited this first pulled pork effort turned out so well. No more sub par restaurant pulled pork for me.
Some qview:
