I've benn bbq'n for a good long time, but i've never made the perfect pork shoulder, the ones i've allways enjoyed in NC, Sc and Ga. Well i was looking over the internet and came across this forum. I've never seen a cookshack before, and everyone here was really convincing so i bought a 08. Seasoned it yesterday and put in a 9 lb pork shoulder last night at 6pm. 23 hours later it hit the magic 195 and i took it out. Now i was real skeptical...it's gotta be dry after 23 hours, i hope i didn't waste $450....well guess what...it wasn't good, it was fantastic...just like the southern bbq that i longed for!!!!The meat fell off the bone, moist and pulled with no effort!!! I'd just like to thank he people on this forum for being so convincing about the cookshack...now onto a brisket.............
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