Pork Shoulder #BurntEnds Recipe For The Win!

Northeast BBQ

They Take A While.  But They Are Soooo Worth It!

Fired up the Weber Kettle using the snake method.  Cherry for smoke.

Trimmed the fat collar off the pork shoulder and put on a dry BBQ rub.

Placed a drip tray on the charcoal grate under the shoulder and let smoke roll starting at 9:30AM.  The kettle ran between 220-26 all day with very few adjustments.  Didn’t open the lid til 1:30.

20180822_132917-014986542457322779608.jpeg

Spritzed the shoulder with root beer every 30 minutes or so until we got to an internal temp of 170.   She sat n the stall at 160 degrees for over an hour or so.

Once the shoulder was 170, I pulled it off and cut one inch (roughly) chunks out of it.  Took the drip pan that was under the but and put all the cut up ends in along with a small bottle of Sweet Baby Rays…

View original post 204 more words

One thought on “Pork Shoulder #BurntEnds Recipe For The Win!

  1. Joey,

    This is great looking and I am jealous took the link close up view could hear the crickets or locusts in back delight. Have to go grab a bite to eat soon now as this looked so good! Thanks! 🙂 Dave & Kim

    Like

Leaving a comment rewards the author of this post- add to the discussion here-

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s