Started out with an 8.5 pound pork shoulder from sprouts, used an exsisting weber bbq rub i had and added spices to give it some heat but not overwhelming. On the grill 7
5 hours and a 30 min rest. Wrapped after 3 hours internal of 145. Glazed at 200 internal for 15 more mins and rested.
around the bone it pulled just like you see on tv nice easy super tender, on the oppisate end tho it was tougher but not so tough i couldnt do it by hand, just not melt in your hands like the bone side.
So questions i have now, what did i do wrong to have it half and half like that? What would make it better next time? Grill temp fluctuated between 230 and 250 most of the time. Not bad seeing i have horrible control of grill temp.
What i didnt do - i didnt inject it no reason just didnt, also i didnt spray it every so often, honestly just forgot about doing it.
Eliza is a fan couldnt keep her hands out if it lol
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