Update
Unfortunately I didn't get any pictures of the shoulder once it was finished. I couldn't keep the smoker below 270 degrees which was a slight problem. The 10lb shoulder cooked in 11 hrs (a bit fast for me) and then I had it rest for 4 hours. The bone fell right out once i tried to pick it up which was nice. The lower 1/4 of the shoulder was a little dry but the rest was very moist.
Here are the ribs prior to smoking. 3 racks of baby backs
During the cook, had a hard time keeping the temps under 250 degrees though.
Here is the full spread once complete. So cadillac cut ribs, pulled pork sandwiches with red carolina sauce, some rare t-bone steaks, cooked onions, potatos and corn on the cob.
And a plated portion, The ribs were pull off the bone which was great, but i think I smoked them too long with the sauce on them (stubbs sweet and heat sauce). Also the end ribs seemed a bit dry for my taste. Corn was cooked in the husk over lump coal then added butter, salt and pepper. Steaks were seared over lump then rested; so basically rare. Potatos were salted, peppered and garlic powder. The onions were buttered and cooked with Famous Daves steak and poultry powder. Both potatos and onions were cooked in foil pouches. Also had grilled watermelon but unfortunately the actual watermelon wasn't too great so.... o'well.
Pork was a hit with none left and many seconds grabbed, ribs were the close second. About 10 Marines showed up and scarfed the food and enjoyed the bbq, so I am proud of that. I had fun and hope to do it again soon.
just need one more Weber....
