tbone30349
Well-known member
- Joined
- Jan 30, 2013
- Location
- Atlanta, GA
My good people. Peace and blessing u to each and every one of you. For your viewing edification we have here an 8 lb or so bone in pork shoulder. I meant to take a picture of a very clean shoulder blade that was pulled out, but it went into the pot of greens before I remembered. *so ashamed*. Let me know what y'all think. Hope u enjoy it.
Rubbed with a combination of a homemade concoction and john Henry's Mojave garlic pepper.
Smoked on a BGE with hickory wood. Between 225 and 250° for most of the cook. This was an overnighter. When the alarm went off to check it, the temp had gotten to 224, so I made a slight adjustment to the vents and went back to bed. Temp had gotten to 275 by the time it was done. Pulled it off at exactly 203° internal temp. Took right around 12 hrs.
Went to work with my gloves and this is what we have!
Rubbed with a combination of a homemade concoction and john Henry's Mojave garlic pepper.
Smoked on a BGE with hickory wood. Between 225 and 250° for most of the cook. This was an overnighter. When the alarm went off to check it, the temp had gotten to 224, so I made a slight adjustment to the vents and went back to bed. Temp had gotten to 275 by the time it was done. Pulled it off at exactly 203° internal temp. Took right around 12 hrs.
Went to work with my gloves and this is what we have!
