D
Derek
Guest
Well I took everyone's advice but Timbo's in the pork shoulder thread, And I've started my pork shoulders on the smoker at 12pm today, It's windy 2 72 degrees's
,
Used the minion method the correct way with my guru.
And here's the pron.
The pan.
How I purchased it.
The pork in question "untrimmed, no fat removed yet.
The pork trimmed, fat removed!
I did have enough rub after all.
One on the grill!
Two on the grill!
And it's now 3:52pm. and the internal temp is 156.f
and the grill grate temp is 225.f w/ the help of the guru.
,
Used the minion method the correct way with my guru.
And here's the pron.
The pan.
How I purchased it.
The pork in question "untrimmed, no fat removed yet.
The pork trimmed, fat removed!
I did have enough rub after all.
One on the grill!
Two on the grill!
And it's now 3:52pm. and the internal temp is 156.f
and the grill grate temp is 225.f w/ the help of the guru.