1st shoulder...a little different.

erblove

4.33lbs half shoulder. Marinated in orange juice, grapefruit jucie, vinegar, garlic, onion, salt, butter, and parsley. ~ a little something I saw at Publix.

Egg steady at about 250. Soaked apple and cherry wood. Not sure what the outside will do (bark if any) but different from what I've normally done.

Fingers crossed for something edible.

Chubbs

Interesting combo. Can't wait to follow this one. Good luck

lousubcap

Between BGE magic and a slow smoked pork cook it will turn out great-probably a more latin cuisine flavor but great none-the-less.

r270ba

Looking good bud. Post some finished pictures!

Black_Badger

Hey @erblove, sounds very good, let us know how it turns out and post a pic or two if you can.

I noticed you said you soaked your apple and cherry wood. One of the early tips I learned on this forum was that soaking i probably unnecessary. Basically 'Water at high temp produces steam while wood at high temp produces smoke'. In general it's preferable to expose your cook to delicious smoke rather than bark softening steam. Give it a try some time and see what you think of the results, one fewer step in the total process.

Welcome aboard and good luck.

B_B

erblove

Thanks Badger...noted that info. Keep them coming. 

erblove

Nice flavor...couple of after pics

CeramicChef

Nicely done and I hope it was delicious as it looked! As for the soaking, it's not necessary at all, in fact it's counterproductive! You want a nice thin blue smoke coming out of the daisy wheel. Your meat should be cold and wet with water when you put it on. Cold, wet meat literally sucks up smoke! Check out amazingribs.com for a cross reference on the cold and wet. Here's to many more successful and enjoyable cooks!