Pork Shoulder

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
A couple of $0.89/lb pork shoulders, Filled the WSM full of charcoal, opened the vents all of the way and let er rip. Pork was simply seasoned with Lawry's Seasoning salt, black pepper and a couple of chunks of peach wood for smoke.


8 hours later my probe went in like butter.


Let it rest 1.5 hours before pulling




Made a sandwich, topped with a little homemade slaw, hot sauce and a splash of BBQ sauce, Also had some leftover red beans.


Leftovers

 
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