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.
---------- 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:
---------- 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.
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.
