Twice now. Have trouble with a feet-up indirect.....the meat seems to toughen, not get tender. First time ribs, edible but more smoked than anything and a little pinker than I like.
Tonights pork shoulder, 5 lbs.....6+hrs at 250 then some direct heat. Like rubbah...into the trash.
Any tips? Everything else has been stellar.
When I'm not Eggin', I'm scootin'
Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)