quote:
Originally posted by BS Pitmeister:
[qb]
Doug, what time,temp, size, etc were the shoulders you cooked?
I need to do some soon and thought you might give me some insight.
Thanks in advance,
Charles[/qb]
Charles,
All of the shoulders were in the 9-10 lb range. They were bone in, with the top skin layer attched. Vacuumed sealed from our local wal mart. I usually inject with a brine but skipped this step. I seasoned with a simple rub (sugar based) the night before and wrapped in plastic and put them in large coolers on ice the night before. New years eve day I started the FE at 6 am on the notch between 185 & 275 for 30 minutes. I put the shoulders on from top rack to bottom. 4 per rack & 2 on the bottom rack. After the shoulders were on, I turned the dial to 185. I left the them there misting with apple juice about every hour and a half. When they reached 170 internal (approx. 8 hrs) I wrapped them in foil and put the back in until the internal temp was 180 ( another 1 1/2 hrs). At this point, (9 1/2 hrs later)I took them out and put them in tubs to rest and cool. Left them there for about an hour before we started to pull them apart. The meat just fell off the bone. I had several beer drinking friends around to help with this finger burning fun.
We mixed the pork with a little Head Country sauce and put in electric roasters to keep warm on the serving tables.
Let me know how things turn out!
Doug - Toad Hollar BBQ
