Good Evening, All~
Sorry for the delay in posting the finished product. Our neighbors smelled the slow cooking goodness and showed up at our front door with a 6'er of Ballast Point Sculpin IPA with an offer of trade...needless to say I accepted.
The XC and I took the shoulder off the grill when the internal temp read 180 degrees. This was 9hrs on the grill and the snake was on its last 3 beads (tribute to our Aussie friends). We wrapped it and let is sit for 1 1/5 hrs, when the bone pulled out with no resistance at all.
Brining....In comparison to the shoulders and drip beans we have done before, there was a lot more "drip" into the beans. I'm not sure if this was due to the brining or the fact that we were actually patient and let the shoulder cook.
I guess the final result for Sunday is the shoulder and the beans turned out awesome, but it is going to require the XC and I to do another one (oh darn!) without the brine to see if it truly makes a difference. Here are the pics I have...
Half way through...Drakes Aroma Coma IPA. Every bit as good as Pliny the Elder for all of you IPA fans
Off the grill and in the foil to wrap. It read 180 internal at this point.
Pulled and ready to eat!! This is only about half of the shoulder.
The XC and I truly appreciate all of the advice we got from our WKC brethren. This was a big advance for us and we couldn't have done it without all the help!!
Thanks for following this thread!!
Slainte