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.
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