I've slowly been dialing in my pork shoulder methods and last nights cook finally produced some awesome results. I think the key to the puzzle was that my Maverick has been reading about 10 deg high on the meat probe side!
After being more diligent with my Thermapen this was realized and adjusted for and it seems to have made a big difference. Be smarter than me and double check your probes are reading correctly!
This is also only the 2nd or 3rd time going with an injection but man am I sold on it now.
- 7.4lb Pork Shoulder
- Smoke on Wheels - Pork Marinade and Injection
- Simply Marvelous Sweet Seduction
- Stonewall Kitchen Pulled Pork Simmering Sauce
Onto the WSM using Pecan and Apple chunks:
3 Hours in... :
5 Hours in... when it hit 165° internal the shoulder was removed, foiled then returned to the smoker:
And finally finished off for another 2 hours or so until 195° internal:
Pre-pull:
The Bushman Bear Claws shredded it all with ease:
Time for phase two - Slow simmer...
Getting there!...
Finally ready, but one last job to do...:
NOW we're talking!
The Stonewall Kitchen simmering sauce was EXCELLENT! Much better than any other commercial one I have tested to date. If you can find it, give this stuff a go! I'm already counting the minutes until lunch leftovers
Thanks for looking!