Posted: 10/30/2016 2:46:30 PM EDT
5ish pound pork shoulderÂ
This is post 8 hours dry brine and waiting on the rub. 
Rub started 
Second coat of rub placed and ready to tie up. 
One chimney load of hot coals over a chimney of cold. 
Temp is in the zone! 
MEAT ON! 8:30am, meat is on the smoker. 
And now we wait 8 hours. I have been adding smoking wood every 60-90 minutes. 
A peak in at the half way point @ 167F. It is holding steady at 250F on the smoker and holding at 168F at the probe for a little while now. I figure I am about half way through the stall. |
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It sat at 185 for an additional hour and then I figured it was as good as it was going to get.
Into the kitchen to rest 
Crack this bad boy open to see how it looks on the inside. 
 Oh Yeah!
Thank god for silicone gloves! 
The family loved it. The wife even said that we didn't need to go to bbq joints for pork anymore. I pointed out that I G only get brisket there. 
For the first time ever smoking pork it turned out great! |