9.4lb Pork Shoulder

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empacee

Fire Starter
Original poster
Sorry I have been absent for awhile guys, been busy with other stuff and havent smoked anything since early January when I did my deer sausage. I am getting the itch again so I picked up a 9.4lb shoulder from the local market, rinsed it good and then trimmed the fat cap off. Rubbed it with some Grill Master Applewood rub and its in a pan, covered in foil now, before it hits the smoke I will poke some knife holes down in it for some garlic cloves to be shoved inside. Going to smoke it saturday on Apple Wood of course.
What is your opinon, did I rub it too soon? Is more absorb time better for the rub? We will see...

 
Glad your back, some rub the day before, some right before they smoke

Gary
 
I'm in ,keep us posted !
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I turned the butt on it's side tonight and stuck a knife in as deep as it would go in 4 places, each slit got 4 garlic cloves, should be good, I love garlic. I also added some more rub and put it back in the fridge, will be starting the smoke in 7 hours (7am-ish), figuring it is going to take around 9-10 hours, but its done when its done (205 degrees)...
 
I woke up late, damn whiskey n cokes. Got it in and smoke was rolling at 8:30. I stacked extra wood in the tray so I could let it roll for longer, didnt open it for 4.5 hours, temp is steady at 250...


I opened it up a couple minutes ago to add water to the pan and add check temp. Sitting at 145 IT right now...


FYI The wood chunks in the pan are just there for drying, the smoke tray is below the water pan.
 
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I ended up cheating a bit cause we were hungry, I dropped it in a disposable pan and tented it with foil and some Dr Pepper, temp rose quickly...


As with all my smoking attempts, the bone came out clean...


And of course pulled and left in it's juices to make sammiches...

 
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