View Single Post
Unread 09-04-2009, 09:19 AM   #29
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0

Originally Posted by DrNorm View Post
I started small. To be honest they were not whole pork shoulders (no bone); and they were only a couple of pounds. But I waited untill they just sorta fell apart so to speak and the meat was knife tender. We ate most of it after it had cooled down the same night!
Trust me, there is nothing wrong with starting small... It can be intimidating... Just trust in your skills and if you have a question, ask it. It's that easy.

BTW... If you enjoyed it, you did it right.
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote