3rd Smoke - Pulled Pork Shoulder

[BillH]

This was fun!
I brined the shoulder for 2 days in the famous Grandma Gee's brine (recipe attached.)
The shoulder weighed in at 7.5 lbs.
Set up the smoker at 235* for a target temperature of 195*.
Took it out after 11 hours at a meat temp of 190* (I couldn't wait any longer) and pulled it with one of those three-prong blades on my drill.
It was great!
Only thing wrong was I ate way too much.
Sides were vinegar cole slaw and potato salad. Washed it down with a couple IPA's.

 

[BedouinBob]

I'll have to try out that brine Bill. It looks like it turned out really good.

 

[drains]

Looking Good! I bet it was delicious.

 

[BillH]

Thanks Bob.
I use a 5 Liter Rubbermaid food service container for brining.
One shoulder only uses half of that recipe, so that's all I make if I'm only doing one shoulder.

 

[BillH]

Thanks Dale.
Very moist and delicious!
My best shoulder ever!

 

[old sarge]

Looking good.