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Recent content by flynbyu2
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Finished product looks great, nice work! I am curious as to the evolution in your smoking ventures. What all did you smoke those dozen times before this pork shoulder?
As for in-laws, they're always a classic case of those who mind don't matter, and those who matter don't mind. No worries!
DS...
The in-laws just left. (They were 30 minutes late by the way) They were very impressed with my smoker skills.
I do have to say, it turned out nothing short of amazing.
So tender, moist and full of smokey flavor.
A big thank you to everyone that helped out here as well as all the posts I was...
Wow, we really ARE neighbors.
It's been wrapped for about an hour now. Since I did all the heavy lifting in this venture so far, I'm gonna have the wife do the pulling.
And yes, I do have a good portion of drippings in my foil that will be redistributed shortly.
In-laws will be here in 25...
I'm at exactly 10 hours now and IT is at 202°
It's over 100° here today and the sun beating down on my WSM pushed the inside temps up.
I'm showing 260° instead of my usual 245°. I guess that helped me in this case.
So close I can almost taste it already.
It looks like most recommend...
So I'm 6.5 hours in with an IT of 165°
Still chugging along at 245° on the WSM.
I'm gonna toss some more Kingsford in there to stoke it a bit and maybe raise the temp a tiny bit.
Foil it now and cook to 200°???
Looks like my WSM has settled in at about 245°
I'm @ 81° IT after 1:25
It'll be done when it's done.
I was really trying to avoid wrapping in foil;looking forward to a nice crispy bark.
You think that's necessary to speed it up and get it done in under 12 hours?
OK, so I have half a dozen smokes under my belt but this is my first pork shoulder for pulled pork.
My wife was so confident, she has her parents coming over for dinner.
I got an 8 pounder on the grill @ 4:55am but after reading several posts, I'm concerned we wont be sitting down to eat until...
First and foremost make sure you pick up a chimney to start your briquettes.
Take a look on YouTube about the "Minion Method". It works like a champ getting my gril right at about 230 degrees.
There is also a snake method for coals that help it run longer, but in my WSM my temps typically run...