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!
Topic: First pork shoulder on my new kettle! (Read 1157 times)