Reply to "Pork Shoulder"

finmanMember

Sorry, it has been a long time since I first posted my question on this subject. The white tail season came and went and it had all of my attention w/o internet access. The shoulders "butts" turned out great. I was surprised at the amount of smoke flavor that was in the meat, I used four handball size pieces of mesquite. It took about 15 hours to get to a temperature of 185 degrees. Also, I was surprised about how moist the meat was without using a pan. Since the deer season proved to be a success I was able to smoke 50 lbs. of thuringer and summer sausage plus 25 lbs. of sticks. I will post some questions regarding that experience. I am sold an the cooker.

Finman

11/24/0812:37 PM

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