deepsouth
somebody shut me the fark up.
nothing too major. found a pork shoulder in the freezer, so i decided sunday would be a good day to have it. i was going to cook it hot and fast sunday, but decided to throw it on saturday night and cook it low and slow instead. i put it on the large bge at 9:45 and since it was only one butt, i figured it would be ready about 6:00 in the morning, about the time we get up. for the rub, i mixed some yardbird, sm pecan rub, salt, pepper & old bay. i actually got up at 3:00 am to check on the temp of the grill and the pork, since i let the temp get up to 275 when i put it on. it was fine. at 6:30, the internal temp of a part of the shoulder was still just 165 and the dome temp was down to 200. i added some lump and let it rock until it finally finished at 10:30 am.... long cook......
saturday was sour beer day......
first sunday of nfl = start drinking bloody mary's again.....
saturday was sour beer day......
first sunday of nfl = start drinking bloody mary's again.....
