Pork shoulder with bone in
08-23-2012, 11:04 AM
#11
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225-250* for 12-15 for mine, leave mine in a large foil pan (like a turkey) and do wet/dry and injection. After 8-10 hours or so I take it out and let it start to bark...usually the last few hours.
08-23-2012, 03:41 PM
#12
It was pretty dang good. Had some for lunch today, good chit. I really like that chunky feel, but the down side is there are some chunks of fat that hasn't rendered all the way down yet. I suppose I could kick it up to 195* - 200*. Maybe. To each his own though right! 
I am getting hungry again, left overs tonight!
I am getting hungry again, left overs tonight!
08-23-2012, 04:42 PM
#14
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Cook it how you enjoy it, that's what I do, unless I am trying to impress a new group of people. Typically I season it how I prefer etc
I need to do another pork shoulder/butt
I need to do another pork shoulder/butt
08-23-2012, 08:39 PM
#16
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will do for sure, I am smoking something Saturday. I got some mesquite chips from a cousin's deer lease last weekend (Texas decided to run huge *** power lines and setups right down the middle of their lease, so the crew had to demolish many trees and left huge piles of chipped mesquite). I will mix it with some oak and see how it comes out with my rub.
08-23-2012, 10:03 PM
#17
mixed mesquite and oak...interesting. I have a huge bag of mesquite. I stop using it awhile back. The family and friends really like everything i smoke in apple or hickory better. Personally, I like mesquite, but around here it's just me. LOL
08-23-2012, 10:13 PM
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I don't see apple much around me, oak is great. I got a bunch of hickory that I tend to use the most. At the lease we always use mesquite as there is an abundance. I love getting that phone call to tag along with him to his lease. We eat like kings, last weekend we had red fish, steaks, bacon wrapped jalapenos, fajitas and burgers.
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