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
(http://i82.photobucket.com/albums/j250/tencent05/20140622_155913.jpg) (http://s82.photobucket.com/user/tencent05/media/20140622_155913.jpg.html)
Looking good on the cutting board
(http://i82.photobucket.com/albums/j250/tencent05/20140622_155952.jpg) (http://s82.photobucket.com/user/tencent05/media/20140622_155952.jpg.html)
Look at that bark!
(http://i82.photobucket.com/albums/j250/tencent05/20140622_172805.jpg) (http://s82.photobucket.com/user/tencent05/media/20140622_172805.jpg.html)
Enough meat for a few days!
(http://i82.photobucket.com/albums/j250/tencent05/20140622_174027.jpg) (http://s82.photobucket.com/user/tencent05/media/20140622_174027.jpg.html)
Bought this fella on CL for $60 delivered with a weber cover!
(http://i82.photobucket.com/albums/j250/tencent05/20140615_141520.jpg) (http://s82.photobucket.com/user/tencent05/media/20140615_141520.jpg.html)
Yuuummmm. Awesome deal on the grill too. 8)
Looks great. Pork butts are fun to cook. ;D
Mighty Good show on the cookup !!!
Grate deal on the cooker !!!!
Quote from: tenpenny_05 on June 22, 2014, 06:18:23 PMLeft 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! :D 8)
Looks great, i think you nailed it ;D