First pork shoulder on my new kettle!

[tenpenny_05]

Started with a 5.5# pork shoulder. Used an off the shelf McCormick rub.  Snake method with apple wood chunks and some drip pans.  Top vent open all the way, bottom vent was about 1/4 open most of the time.   Thermometer on the lid was rock solid at 275-300 the whole time.  The oven thermometer on the grate was right below 250 every time I peeked.   I did the 2x2 snake, next time I might do a 2x1 and keep it a little cooler.

Left on for a solid 8.5 hours without ever taking the lid off.  Came off the grill and went straight into a cooler for 2 more hours.  One half came apart really easily, other half took a little bit of pulling, but still very tender.  Next time I will rotate the shoulder half way through.

First look after 8 hours



Looking good on the cutting board



Look at that bark!



Enough meat for a few days!



Bought this fella on CL for $60 delivered with a weber cover!

[Nate]

Yuuummmm. Awesome deal on the grill too.

[MaxBobcat]

Looks great.  Pork butts are fun to cook.   

[1buckie]

Mighty Good show on the cookup !!!

                    Grate deal on the cooker !!!!

[MacEggs]

Left on for a solid 8.5 hours without ever taking the lid off.

That right there is key. If you're looking, you're not cooking.

Looks fantastic! 

[1911Ron]

Looks great, i think you nailed it