This one is painfully easy to keep the temps consistent. I already love it.
The shoulder is taking a bit longer than expected. To get it "barely done" it needs to be 160*. Ideal is around 190-195*. Right now it's in the upper 160s and it's been 9 hours. I could take it off if I wanted to, but I'm going to try to starve another hour or so to help it get a bit more tender.
![Smilie](/tfp/images/smilies/smile.gif)
---------- Post added at 08:17 PM ---------- Previous post was at 07:20 PM ----------
Ok, I pulled it a few minutes ago. It was in the low 180s. It's now been resting for a bit over 10 mins. A touch more and I'll start pulling it and see how it is.
From seconds before I pulled it off the smoker:
![](http://lstwo.com/images/90288331315071811005.jpg)
---------- Post added at 08:48 PM ---------- Previous post was at 08:17 PM ----------
This stuff was freaking awesome.
It was so most I could barely believe it. You can see there was a nice smoke ring. I sliced it against the grain and it was almost falling apart. It took no effort at all to pull it apart by hand (though my finger tips were a bit toasty!). My wife's favorite BBQ dish is pulled pork and she immediately declared it the best she'd ever had.
![Big Grin](/tfp/images/smilies/biggrin.gif)
Maybe she was being biased because she was starving too, but I do have to say that it was an overall success. I can't wait to do another one with even better planning and learning from this experience.
![Cool](/tfp/images/smilies/cool.gif)