Toby Keil
Executive Chef
Friday I decided to smoke a pork shoulder and some spares with trimmings that I'll freeze and use in a pot of beans another time. We also had baked spuds and a nice green salad. I put the shoulder on the bottom rack at around 8am and let it go until it reached 195 at 8pm. I then wrapped it in foil and tossed it in a small cooler covered in towels for about an hour or so, then pulled it after dinner. I'll use the food saver today and freeze it for later. The ribs went on at 3pm and at the 4hr mark I sprayed them down with a little apple juice then cooked em for another hour. The spuds were cooked in the oven then slathered with butter and sour cream with fresh chopped green onions.
