Shoulder with Mustard Rub - Q-view to come

[va_connoisseur]

Well, I decided to give a mustard slathered shoulder a ride on the vertical smoker. She has been going for about 2 hours now, Smoker holding in at 250 and the meat is around 93 degrees.

Q view to come at the 3 hour mark.

 

[pinkmeat]

Can't wait to see some progress pics!

 

[va_connoisseur]

Spraying with 3 to 1 mix of apple juice and Captain Apple Jack's Apple Brandy (impulse buy in the liquor store...

)

 

[flash]

Got one on also. Fat cap down for me, how about you?

 

[va_connoisseur]

Yep. Fat cap down until I foil it, she is climbing steady and now is at 132. Going to spray in about 20 minutes

 

[flash]

Well, I have 64º after one hour, so a long way to go.
I usually leave fat cap down, seems to keep the bark better when foiling.
I have a mixture of Makers Mark and Apple Cidar Vinegar which I will start spritzing after the two hour mark. Have a good smoke!!!
This is our first dry, no rain day in 4 days.

 

[va_connoisseur]

Rolling strong

 

[pinkmeat]

Nice stuff man.

What is the norm, fat up or down? Benefits if each?

I usually put the fat on the bottom as well.

 

[va_connoisseur]

Is that an issue?



I may let it roll up to 170 degrees before I foil it.

 

[bbqgoddess]

nope not an issue...she may just sit there awhile or not...looks great though...

 

[va_connoisseur]

Hmmm...ok. Used to separate thermometers and after only 7 hours at 240-270 my 6+ pound shoulder hit a temp of 200...I let it level there for about 45 minutes and now she is covered an in the cool.

Going to let it sit for aleast 90 minutes

 

[flash]

Going out to wrap mine now.

 

[va_connoisseur]

 

[flash]

Hope yours was as good as mine