Bartkowiakj
Knows what a fatty is.
My wife went to the store yesterday and picked up a 8# boneless pork shoulder---I would have preferred the bone in. When I told her I wanted to put it on the Weber she said "No way you will burn it" I was going to use the slow cooker. As it stands now I will use the Weber, inject the shoulder with some apple juice, rub it with some garlic, salt and pepper and add a little apple wood to smoke. I plan on placing it in aluminum pan to save the juices for later and cooking at 250 - 275 and pulling it off at about 195.
Any other ideas on what I should be doing?:idea:
Any other ideas on what I should be doing?:idea: