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Chainsaw13 · 07-05-2011, 08:42 PM

The ribs and pork shoulder turned out great. Took the shoulder off at 170F, so it's thinly sliced bbq pork and not pulled pork, but glad I did (thanks Adam). Because of the lack of fatcap, it didn't self baste. It's still got a bit of moisture left but would've dried up had I gone to 190-195F. Tastes awesome. I'll have to talk to the farmer next time and get a full butt with the fatcap for next time.

07-05-2011, 08:42 PM	#2448
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,231 Trading: (96)	Re: What's in your smoker? The ribs and pork shoulder turned out great. Took the shoulder off at 170F, so it's thinly sliced bbq pork and not pulled pork, but glad I did (thanks Adam). Because of the lack of fatcap, it didn't self baste. It's still got a bit of moisture left but would've dried up had I gone to 190-195F. Tastes awesome. I'll have to talk to the farmer next time and get a full butt with the fatcap for next time. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.