It is bloody cold out...-23 Celsius or -9 Fahrenheit without the windchill. But whole pork shoulders are on sale so I am pulling a all night cook.
Here is what I started with....24 pounds:
Trimmed, lightly coated in grape seed oil then rubbed with a combo of salt, pepper, Tatonka dust, granulated garlic, 604 rub, paprika, cumin and chili powder. After 7 hours in the fridge:
Onto the WSM:
I am running a combo of Coshell, Stubbs and RO Blue Bag with oak chunks on the outside of the charcoal ring and a few preburnt pieces in on top of my snake. I am currently at 239f down the one side and 244f on the other. Not sure exactly how long this beast is gonna take but I hope to eat tomorrow night around dinner.
Here is my setup:
I have some Lamb/Beef sausages from a middle eastern butcher to cook up at some point so I have the Copper pulled out......it is also serving as my table for the butt. The 18 OTG is my charcoal chimney station.
Pics to follow.