'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
First Pork Shoulder - 10 pounder, bone-in
Fired up the egg on Friday night for my first "real" pork shoulder. I did one small 4.5 pounder but this was much more intensive and a much bigger learning experience.
I went with a mix of cherry and pecan wood with Royal Oak lump and went in at 250-265* throughout the cook. I rubbed it down with JB's Cowgirl Rub
and mustard. My cook started a bit hot (around 300*) but settled down and went about 14 hours at 257*. Overall, a fun and successful cook!
Grand Rapids, MI