- Nov 14, 2013
- 312
- 70
Been over wintering a coups of 9lb pork shoulders, since a sale last fall, figured I'd best get them cooked before they go bad. thawing in the fridge since monday night. if they are defrosted enough by friday night, I'm gonna rub 'em with my 18 hour rub, let 'em sit till saturday afternoon, when I'll start up the smoker, smoke them for 6-8 hours, then get 'em inside, put them in the oven at 220 or 225 overnight. hopefully they will be falling apart by morning. my intent is that a friend of mine has a july 4ht party every year, and this year I want to cook up a batch of BBQ for the party. trying to get my timings and method down so I don't have to be up for 16 or so hours before the party starts, or be a few hours late because the BBQ wernt ready. I figure it should come out ok, maybe I should rub one shoulder down with sriracha or chili garlic sauce :)