BeeRich
Sous Chef
Hiya folks. I tried a pulled pork shoulder. Half a shoulder, actually. The thing was massive, took forever to get up to temperature. On at 11:30 am, off at 8:00 pm, after I added some direct heat to get her going. Should I have chosen the thinner half? It was asymmetrical, but probably easier to get up to temperature.
Had some for lunch today. Not pulled, but sliced/cut from the bone. Very nice.
I'd love your input. Cheers!
[youtube:3m9d23of]http://www.youtube.com/watch?v=ZhuyxQbdfpU[/youtube:3m9d23of]
Had some for lunch today. Not pulled, but sliced/cut from the bone. Very nice.
I'd love your input. Cheers!
[youtube:3m9d23of]http://www.youtube.com/watch?v=ZhuyxQbdfpU[/youtube:3m9d23of]