This past weekends pork soulders

Discussion in 'General Discussion' started by ron eb, Jun 17, 2014.

  1. ron eb

    ron eb Meat Mopper

    Smoked 2 five lb pork shoulders this weekend. I put about 4 hours of smoke on them and then

    gave them the texas crunch and finished them in the oven at 250 to an IT 200. Rested them and

    pulled them and the were fantastic. I got high marks from some neighbors. My ? is , when is the right time

    to stop giving it smoke and just heat in the crunch, Time, IT, Color? I thought they came out black again. I switched to turbinado

    in my rub and got TBS for most of the smoke. I just see some of these meats on these shows and they have a beautiful color in them. Im using a modded up brinkman charcoal that holds temp well with cowboy chunk charcoal and apple wood. Has anyone heard of mojobricks? Its a cleaner burning wood compressed into blocks.
     

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