We've got a long weekend here for Victoria Day so I thought I'd fire up the WSM and do a pork shoulder so I'll have meals for the next few days while I'm busy without having to do much cooking.
I picked up the pork shoulder, trimmed it up and got it seasoned last night:
I got it into the smoker early this afternoon. It was later than I intended but I'm recovering from 7 midnight shifts in a row and slept in. Oh well.
I trimmed off the protruding flap of meat - this might have been a mistake - because I thought it would finish up and dry out before the rest of the shoulder. I diced it up along with some leftover ham and a couple of cans of baked beans along with two carrots, some barbecue sauce, molasses, and maple syrup.
These went below the shoulder on the bottom grate:
They're probably going to finish up around 11 PM or midnight. But that's ok, I'll wander down to the park and see if anybody's lighting fireworks when the sun goes down and kill some time.
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