Smoked a 10 lb, boneless shoulder for 12 hours at 225 degrees F on Saturday for Easter lunch on Sunday. Used peach wood for this smoke.
Covered in mustard and rub to "marinate" in the fridge overnight.
Put in smoker about 10 am, along with St. Louis style ribs, chicken leg quarters, and sausage.
Chicken and sausage for lunch, 3-2-1 ribs for supper on Sat.
Half way there
Pulled at 200 degrees and let rest for about 35 mins in foil. Nice bark!
Shredded easily, but still has nice texture. Definitely not mushy.
Nice smoke ring!
Covered in mustard and rub to "marinate" in the fridge overnight.
Put in smoker about 10 am, along with St. Louis style ribs, chicken leg quarters, and sausage.
Chicken and sausage for lunch, 3-2-1 ribs for supper on Sat.
Half way there
Pulled at 200 degrees and let rest for about 35 mins in foil. Nice bark!
Shredded easily, but still has nice texture. Definitely not mushy.
Nice smoke ring!
