my first pork shoulder

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patg

Meat Mopper
Original poster
Sep 14, 2014
196
17
Chicago, Il
So there she is a 5.5 pound pork shoulder bone in. Little yellow mustard first and capped with grill mates pork rub. Went in at 10 am I put about 1/4 inch of apple juice in the pan with the pork. Plan on every 1-1 1/2 to replenish chips mix of apple and pecan and to spray with apple juice. Any suggestions would be awesome. And go IA State Cyclones!
 
At 4 hours or so now! Just added a beer to the water pan misted with apple juice and added more chips.
 
Thanks Md. It definitely is a process, but worth the wait. Made a great snack at 1 am!
 
Looks great I'll be over for a sammie !
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Just had it for dinner tonight on onion buns and creamy coleslaw on top. I must say it was better than some famous restaurants I've been to. Now I am so stuffed I can't move. Thanks Crazy!
 
Hey I am having a problem with getting the smoke to be thin. I did upgrade to a 9.25 inch skillet in hopes it would help and have soaked the chips atleast a half hour, but the smoke just billows. I am using a Materbuilt 40" propane smoker. Is there a way to adjust the flame it is still yellow near the chip tray at lowest dial setting.
 
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