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Old 10-07-2009, 09:04 PM   #40
T.G
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Join Date: Mar 2009
First Name: The Other Adam
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Default Re: What's in your smoker?

Just pulled this small (4.5lb) pork shoulder off of the bbq - it's now resting in a warm cooler contemplating the meaning of life for the next 30-45 minutes or so.


(crappy kodak camera doesn't take good photos in low light)

First time I've coated a shoulder with mustard before the rub, not sure if I used too much mustard or if that's how it's supposed to be, but the mustard & rub bark is like frickin' plaster. I think it's a good thing though, since it rendered maybe 1 to 2 TBS of fat into the drip pan for a 6.5-7 hour cook and damn near squirted me when I went to pull the thermometer out.

(keeping fingers crossed)
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