I am THE master of BBQ (pics)

I did this a couple weeks ago....gawd it was good :evilgrin:

The task. Smoke one 10 1/2 lb pork shoulder picnic to absoulte perfection:

The implement of destruction, One well worn Char-Griller "barrel" smoker, wood is all hickory except some white oak for the first 2 hours



The first 2 hours, cooked it wrapped up and heavily marinated at about 275 degrees



For the next 6 hours, brought temp down to 200 degrees, opened up the foil and smoked it with the "fat cap" up, basted about every hour



Last 2 hours, flipped it over and finished smoking it out at 200 degrees, basted a couple more times




We got a whole bunch of good pulled pork off this bad boy....one of the guys at work wants me to cater a party for him now :wow:

the highest compliment I could get :)

and I'm not even a fan of BBQ

Looks perfecto!

Bake

I am saying that because BBqers are notoriously snide about other people's technique. Actually, it looks quite good.

My technique is different. I use a Weber Smokey mountain and keep it level between 225 and 250 for however long it takes. (Actually, after 6 or 7 hours you can't add more smoke to the meat so sticking it in a 325 deg. oven works. This is heresy for some people.)

I smear mustard and put on a dry rub.

I do not wrap it because I think that steams the meat.

And I rotate the meat a bit for more even cooking.

However, yours does look real good.

Ever try a brisket?

I've done a couple briskets....they came out ok, but I think I'm better at pork...

:9 :9 :9

I'm cookin' another one in a couple weeks :evilgrin:

it was :evilgrin: